The smooth, creamy sauce sets off the juicy texture of poached chicken. It is an ideal dish for easy entertaining.
Save the strained poaching liquid to use as chicken stock in other recipes. Allow it to cool, then chill and lift off any fat. Refrigerate for up to two days or freeze for up to three months.
Poaching is an effective way to reduce fat, and produces tender, moist meats especially suitable for serving cold.