Ingredients:
2 8 ounce Breast of Chicken, boneless, with the skin, preferably organic from Michigan
1 Fresh Carrot & Ginger Sauce, see recipe
Directions:
In a medium size saucepan combine the chicken breasts with enough cold water to cover them by 1 inch. Remove the chicken, bring the water to a boil, and add salt to taste. Return the chicken to the pan and poach it at a bare simmer for 17 minutes. Remove the pan from the heat, let the chicken cool in the liquid for 30 minutes, and drain it.
While the Breasts are poaching prepare the Fresh Carrot and Ginger sauce.
Plate the Chicken breasts and Strain the hot sauce over.
Serve immediately.
Notes:
Drink juice immediately or within a few days. Carrot juice does not keep for long and tastes best when fresh.
One pound of carrots will make approximately six to eight ounces of carrot juice.
©2000 eric villegas
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