Poached Chicken In Olive Oil, Garlic, And Green Peppercorn Sauce

• 4 garlic cloves (medium size or bigger, or a lot more)
• 1 cup extra virgin olive oil
• 2 tablespoons green peppercorns, packed in brine, well rinsed and drained
• 1 tablespoon fresh lemon juice
• 1 teaspoon fresh lemon juice
• 1 teaspoon sherry wine vinegar
• 1 teaspoon dried herbs (I use oregano, basil and thyme)
• 2 lbs chicken breasts, boneless & skinless

1. Place garlic and 1/2 cup of olive oil into food processor and process until garlic in finely chopped. Pour into large bowl. Whisk in the rest of the ingredients except chicken.
2. Have a cutting board and knife ready. In a large sautA pan and in a single layer, poach the chicken in enough salted water to just cover the pieces. As the pieces appear done, Remove to cutting board and slice across the grain into 1 inch pieces. If they appear a little pink, return to the water for a few seconds.
3. Place the sliced pieces immediately into the olive oil mixture and stir to coat.
4. Notes.
5. Can be made in advance, the dish gets better as it ages up to 5 days. Refrigerate to store, but serve at room temperature.
6. If you want to increase the recipe, you don't necessarily have to increase the marinade at the same rate. If you triple the chicken, you can probably double the marinade.
7. We like lots of garlic and used more.
8. The cooking time for the chicken will vary with the size breast you use, you may need 30 minutes, I like to use a thermometer and cook to 180 degrees.

garlic, extra virgin olive oil, green peppercorns, lemon juice, lemon juice, sherry wine vinegar, herbs, chicken breasts

Taken from www.food.com/recipe/poached-chicken-in-olive-oil-garlic-and-green-peppercorn-sauce-433455 (may not work)