Hannaford homepage
Weekly FlyerGift Cards
0 items

{"dragByHandle":true,"dragByBody":false,"cssSelector":"ql-thumbnail","widgetClass":"OverlayWidget","bindings":{"bind0":{"element":".ql-thumbnail .Quicklook .trigger","type":"quicklookselected","fn":"function(){$.fnProxy(arguments,\'#headerOverlay\',OverlayWidget.show,\'OverlayWidget.show\');}"}},"effectOnHide":"slide","effectOnShowOptions":"{}","effectOnHideOptions":"{}","closeOnBackgroundClick":true,"effectOnShowSpeed":"1200","onScreenPadding":10,"allowOffScreenOverlay":false,"captureClicks":true,"effectOnShow":"slide","effectOnHideSpeed":"1200"}

Poached Chicken with Berry Sauce and Green Beans One Star

Poached Chicken with Berry Sauce and Green Beans

Get Ready

Servings: Serves 4Learn How to Scale This Recipe

Prep Time: 30 minutes

Cook Time: 45 minutes

Ingredients: Add ingredients to List

4 (6 oz.) skinless, boneless chicken breasts
1/4 cup sliced almonds
3 cups frozen berry medley
1 shallot, minced
2 cloves garlic, minced
2 Tbsp. balsamic vinegar
1 Tbsp. chopped fresh rosemary or 1 tsp. dried
2 tsp. minced chipotle chili peppers (from canned chipotles in adobo sauce)
1 tsp. grated lemon zest
1/2 cup plus 2 Tbsp. water, divided
1 Tbsp. cornstarch
1 (12 oz.) package frozen green beans
2 Tbsp. extra-virgin olive oil
2 Tbsp. fresh lemon juice
1/4 tsp. salt
1/4 tsp. freshly ground black pepper
lemon slices for garnish (optional)

directions:

1. To poach chicken, place breasts in a pot large enough that they lie flat in one layer. Add enough water to completely cover chicken by at least 1 inch. Over medium-high heat, bring water to a very slight simmer with just a few bubbles breaking the surface, reduce heat to medium-low, partially cover, and cook until meat is cooked through, about 15 minutes. Adjust heat as needed during cooking to maintain the slight simmer and skim off any foam that forms.
2. Place almonds in a small skillet and cook over medium heat until toasted, about 3 to 5 minutes. Remove nuts from pan and set aside.
3. While chicken cooks, prepare sauce. In a medium saucepan, stir together berries, shallot, garlic, vinegar, rosemary, chipotle, lemon zest, and 1/2 cup of the water. Bring to a boil, reduce heat to medium-low, and simmer for 10 minutes.
4. Dissolve cornstarch in 2 Tbsp. of the water, stir into sauce and continue to simmer until slightly thickened, about 4 to 6 minutes.
5. Cook green beans according to package directions. In a small bowl, whisk together olive oil, lemon juice, salt, and black pepper. Pour over beans and toss to coat.
6. To serve, slice cooked chicken into 1/2-inch strips. Place chicken on 4 plates and top with berry sauce. Divide beans among the plates. Scatter reserved toasted almonds over beans, garnish with lemon slices if desired, and serve.
Source: Hannaford fresh Magazine, January - February 2014

{"widgetClass":"TabWidget","options":"{cache:true}"}

Quantity Ingredients  
4 (6 oz.) skinless, boneless chicken breasts  
1/4 cup sliced almonds  
3 cups frozen berry medley  
1 shallot, minced  
2 cloves garlic, minced  
2 Tbsp. balsamic vinegar  
1 Tbsp. chopped fresh rosemary or 1 tsp. dried  
2 tsp. minced chipotle chili peppers (from canned  
1 tsp. grated lemon zest  
1/2 cup plus 2 Tbsp. water, divided  
1 Tbsp. cornstarch  
1 (12 oz.) package frozen green beans  
2 Tbsp. extra-virgin olive oil  
2 Tbsp. fresh lemon juice  
1/4 tsp. salt  
1/4 tsp. freshly ground black pepper  
lemon slices for garnish (optional)  
Add to Shopping ListLearn More About Shopping Lists

* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
Nutritional Facts
Servings Serves 4
Base Nutrients
Calories n/a
Calories from Fat n/a
Total Fat n/a
Saturated Fat n/a
Cholesterol n/a
Sodium n/a
Total Carbohydrates n/a
Dietary Fiber n/a
Protein n/a
Vitamins
Vitamin A n/a
Vitamin C n/a
Minerals
Calcium n/a
Iron n/a
loading