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Chicken Breast Poached in Buttermilk
- prep: 50 min
- cook: 0 hr
- total: 50 min
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You can use your favorite salad greens in place of the escarole. The dressing can be made four days ahead and stored in the refrigerator.
Ingredients
- 6 boneless, skinless chicken breasts (about 7 ounces each)
- 1 quart buttermilk
- 4 sprigs sage
- 4 garlic cloves, smashed and peeled
- Coarse salt and freshly ground pepper
- 1 cup plain whole-milk Greek yogurt
- 1 small shallot, minced (about 1 tablespoon)
- 1/4 cup finely chopped cornichons or small dill gherkins
- 2 teaspoons capers, rinsed and drained
- 1 teaspoon finely grated lemon zest, plus 1 tablespoon juice (from 1 lemon)
- 1 small head escarole (about 6 ounces), shredded
- 4 radishes, very thinly sliced (about 1/2 cup), for serving
- 1/4 cup sliced almonds, toasted, for serving
Instructions
Click Here For Step-By-Step Instructions
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Nutrition
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 408 % Daily Value *
- Total Fat: 8 g 12.26%
- Saturated Fat: 2 g 9.77%
- Trans Fat: 0 g %
- Cholesterol: 107 mg 35.68%
- Sodium: 433 mg 18.06%
- Calcium: 402 mg 40.19%
- Potassium: 1202 mg 34.35%
- Magnesium: 0 mg 0%
- Iron: 3 mg 15.42%
- Zinc: 0 mg 0%
- Total Carbohydrate: 41 g %
- Dietary Fiber: 4 g 15.57%
- Sugar: 10 g
- Protein: 44 g
- Alcohol: 0 g
- Omega 3 Fatty Acid: 0 g
- Omega 6 Fatty Acid: 1 g
- Vitamin A 15.46%
- Vitamin C 57.03%
- Vitamin D 0.75%
- * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Diabetes Exchanges
- Exchange - Fat0
- Exchange - Fruit0
- Exchange - NonFat Milk1
- Exchange - Other Carbs0
- Exchange - Starch0
- Exchange - Vegetables6
- Exchange - Lean Meat5
- Exchange - Alcohol0
MyPlate Info
- MyPlate - Grain Total0 oz-eq
- MyPlate - Vegetable Total1 c
- MyPlate - Fruit0 c
- MyPlate - Dairy1 c
- MyPlate - Protein Total4 oz-eq
