Poached Chicken And Carrots With Lemon Parsley Sauce Recipe

• 2 whole chicken breasts, halved
• 2 c. water
• 1/2 teaspoon tarragon
• 1/2 teaspoon thyme
• 1/4 teaspoon salt
• 1 bay leaf
• 6 peppercorns
• 6 carrots, cut in 1 1/2 inch pcs
• Lemon-Parsley Sauce (recipe follows)

1. In large saucepan, place chicken and add in water, tarragon, thyme, salt, bay leaf and peppercorns.
2. Cook, covered, over medium high heat till liquid boils.
3. Reduce heat and simmer 20 min.
4. Add in carrots.
5. Simmer, covered 20 min more or possibly till chicken and carrots are fork tender.
6. Remove chicken and vegetables to platter; keep hot.
7. Strain stock and reserve 1 1/2 c.. Spoon Lemon-Parsley sauce over chicken and carrots.
8. Make 4 servings.

chicken breasts, water, tarragon, thyme, salt, bay leaf, peppercorns, carrots, lemonparsley sauce

Taken from cookeatshare.com/recipes/poached-chicken-and-carrots-with-lemon-parsley-sauce-34652 (may not work)