Chicken breast is poached with leek and celery, and served on a bed of kiwifruit with a citrus sauce for a light entree.
Prep Time: 15 minutes
Cook Time: 25 minutes
Ingredients:
- 4 cups chicken broth
- 1-3/4 pounds whole chicken breasts
- 1 stalk celery, chopped
- 1 leek, white part only, chopped
- 4 kiwifruit, peeled and cut in 1/4-inch slices
- 1 orange, washed and dried
- 1 lemon
- 1 Tbsp butter
- 1 Tbsp sugar
- 1/8 tsp salt
- 1/8 tsp cayenne pepper
Preparation:
Bring chicken broth to a boil in large saucepan. Add chicken and simmer 10 minutes, skimming off any scum that rises to the top. Add celery and leek and simmer an additional 10 minutes. Remove chicken from broth and keep warm. (Broth may be strained and reserved for other uses.)Arrange kiwifruit in a fan-shaped pattern on a serving dish.
Zest the rind of half of the orange with a microplane. Sprinkle zest over kiwifruit.
Juice the orange and lemon into a small bowl. Heat butter in a small saucepan and add sugar. Stir until sugar is melted and begins to carmelize (turns dark), about 5 minutes. Add orange and lemon juices, stirring until incorporated. Boil until the sauce is reduced to about 2 tablespoons. Stir in salt and cayenne pepper.
Remove chicken breast from the bones, discarding skin, and slice into thin strips. Place chicken strips on top of kiwifruit and top with sauce to serve.
Yield: 4 servings
