A tender chicken breast absorbs the essence of a seasoned poaching liquid, which keeps the meat succulent. Here, the chicken picks up the gentle onion flavour of leeks and the fresh taste of tarragon.
Poached fish in vegetable and herb sauce: Substitute 450g (1lb) plaice fillets for the chicken. Add to the poaching liquid in step 1 and simmer, covered, for 5–6 minutes or until just cooked, then remove from the pan and finish the sauce as in the recipe.
*Change the herbs, using chopped fresh basil or thyme rather than tarragon.
*Use skinless, boneless turkey breast (fillets) instead of the chicken.
While celery is relatively high in sodium for a vegetable (35mg per stick), it also contains unique compounds called phthalides that some people believe may lower blood pressure. How phthalides work is under review – preliminary studies indicate that the compounds may reduce the level of some hormones that constrict blood vessels.
I cooked this healthy meal for myself and wife and we both thought the meal looked good however it lacked seasoning,taste or something else. i will post a picture soon and would welcome any suggestions on improvements to the taste - 10 May 2014