Poached chicken breasts

Name: Mushroom arancini balls
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 as a snack servings
Cuisine: No cuisine available
Ingredients: Woolworths Easy to Cook frozen wild mushroom risotto 600 g,mozzarella, cubed 100 g,flour 120 g,free-range eggs, beaten 2,Woolworths panko breadcrumbs 400 g,oil, for deep-frying ,Woolworths exotic mushrooms, sliced 300 g,fresh sage, for serving ,olive oil 2 T,sea salt and freshly ground black pepper, to taste ,garlic aioli, for serving ,Parmesan, grated, for serving

By Mariana Esterhuizen

Serves 2

Difficulty Easy

Prep Time 10 minutes

Cooking Time 25 minutes

Ingredients

1 l organic chicken stock
125 ml Chenin Blanc
4 garlic cloves, finely sliced
2 T fresh thyme chopped
Salt, to taste
400 g skinless organic chicken breasts
3 spring onions, finely sliced
2 baby bok choy heads
12 green asparagus spears (optional)
Garlic aïoli, for serving

Method

1. Heat the chicken stock in a saucepan over a medium heat and add the wine, garlic and thyme. Simmer for 15 minutes. Salt the chicken breasts.

2. Add the chicken breasts to the broth and simmer for 5 minutes, then turn and simmer for a further 5 minutes. Lift the breasts out of the broth and keep warm.

3. Add the spring onion, bok choy and asparagus to the broth and simmer for 2 minutes. Adjust seasoning, if necessary.

4. Slice the chicken breasts, ladle the broth into heated soup plates, add the sliced chicken and serve with garlic aïoli on the side.

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