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Author Notes: I don’t love boneless, skinless chicken breasts. They rank among the ingredients that, as a recipe developer by profession, I see well enough in my work life that I would rarely — if ever — bring home in a grocery sack of my own choosing. Poaching chicken breasts in milk, however, is a very simple way to enhance the cut’s texture and flavor through tender, gentle cooking that ends with tucking it into a bed of noodles. Watch the milk carefully to ensure it never visibly simmers — the key to this recipe’s success is taking usually quick-cooking ingredients and slowing down the tempo to find their softer side. - CarolineWright
- 2 large boneless, skinless chicken breasts (1 pound)
- 2 garlic cloves, smashed with flat side of knife
- 4 strips lemon zest
- 3 cups whole milk
- Kosher salt and freshly ground black pepper
- 4 sprigs fresh tarragon, divided
- 4 cups wide egg noodles
- 1/2 cup sour cream
- 2 teaspoons Dijon mustard
- 2 cups frozen peas, thawed
- In a medium saucepan, place chicken breasts in a single layer. Scatter garlic cloves and zest over top, and pour milk over. Season with salt and pepper. Scatter 2 sprigs tarragon over top.
- Heat milk until almost to simmering (but bubbles do not break surface of milk) over medium heat. Cover and cook until chicken is cooked through, about 10 minutes. Meanwhile, place a mesh strainer over a large bowl, and cook noodles according to package directions. When chicken is cooked through, remove chicken to a cutting board.
- While chicken rests, pour milk mixture through strainer (discard solids). Remove about 1/4 cup milk mixture and whisk into sour cream and mustard in a small bowl. Return sour cream mixture back into broth with leaves from remaining tarragon sprigs and peas. Thinly slice chicken and serve with peas and milky broth over egg noodles.
- This recipe is a Community Pick!
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