START TO FINISH: 40 minutes
SERVINGS: 4
We love the Italian trick of gently simmering pork in milk, not water, to produce meat that is tender and succulent; we adapted the technique for chicken breasts. Before poaching, we pounded the breasts until they were ½ inch thick, which keeps the cooking quick and even. If your chicken breasts have tenderloins attached, remove them before pounding; they can be reserved for another use, such as stir-frying. While the chicken rests, make a simple tarragon sauce in the food processor to add both flavor and color. Serve with buttered egg noodles, boiled potatoes or toasted pearl couscous tossed with fruity extra-virgin olive oil and lemon.
Don’t use low-fat or nonfat milk; both will curdle during cooking. And don’t allow the poaching liquid to reach a full simmer. Gentle cooking is needed for the chicken to remain tender and moist.
Four 8- to 10-ounce boneless, skinless chicken breasts, pounded ½ inch thick
Kosher salt and ground black pepper
1 quart (4 cups) whole milk
1 cup lightly packed fresh tarragon, plus 4 sprigs
4 medium garlic cloves, lightly smashed and peeled
2 tablespoons salted butter
1 teaspoon black peppercorns
½ cup lightly packed fresh flat-leaf parsley
2 tablespoons drained capers
3 anchovy fillets
2 tablespoons red wine vinegar
⅔ cup extra-virgin olive oil
Season the chicken on both sides with salt and pepper. In a 12-inch skillet over medium-high, combine the milk, tarragon sprigs, garlic, butter, peppercorns and 2 teaspoons salt. Bring to a simmer, stirring, then reduce to low and submerge the chicken breasts in an even layer. Cover and cook, adjusting the heat to maintain a gentle simmer (only a few bubbles), until the breasts are opaque throughout, 18 to 24 minutes, flipping halfway through.
Transfer the chicken to a cutting board. Pour the poaching liquid through a fine mesh strainer set over a medium bowl; reserve 2 garlic cloves and 3 tablespoons of the strained poaching liquid; discard the remaining solids and liquid.
In a food processor, combine the tarragon leaves, parsley, capers, anchovies, vinegar, reserved garlic and reserved poaching liquid. Pulse until finely chopped, about 15 pulses. Add the oil and process until well combined, about 20 seconds.
Cut the chicken breasts crosswise on the bias into ½-inch slices and arrange on a platter. Spoon the sauce over them.