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Source: The Working Family's Cookbook

Poached Chicken Breasts with Orange Sauce
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Serves: 4
Prep Time: 10 minutes
Cook Time: 30 minutes
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1 cup orange juice
2 scallions, chopped
2 (6-ounce) Boneless Chicken breasts
1 1/2 tablespoons cornstarch
3 tablespoons water, cold
1 bunch watercress, optional
1 large orange, peeled and sectioned, optional




Combine the orange juice, broth and scallions in a small saucepan. Place over moderate heat and simmer for 2 minutes. Put the chicken breasts in the poaching liquid and cover the pan. Poach for 15 to 20 minutes over low heat, until the chicken is tender and cooked through. Using a slotted spoon, remove the chicken from the pan, cover and keep warm.

Combine the cornstarch with the water in a small bowl and stir until smooth. Slowly pour the mixture into the poaching liquid, stirring constantly. Cook over moderate heat, stirring, for 3 to 4 minutes.

Bring a saucepan of water to a boil over high heat. Add the watercress to the pan and cook for 15 seconds, until wilted. Drain immediately through a colander.

Arrange the watercress on serving plates. Put the chicken on top of the watercress and spoon the sauce over the chicken. Serve the chicken garnished with orange sections.





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