Poached Chicken in Leek Broth

Preparation

Baking Directions:

This is a very beautiful and healthy dish.

The leek ribbons make each chicken cutlet look like a perfectly wrapped present.

Complement the colors of the white chicken and green leeks by serving them atop a one or two tone vegetable puree.

Cut the very bottom off two2 of the leeks.

Separate each leek into individual long leaves.

Clean the leaves.

Using a sharp knife, cut each leaf in half so you have long 1/2-inch ribbon-like strips.

Pour water to depth of 1 inch in a large pot; bring to a boil.

Drop the leek ribbons into the boiling water and blanch for 30 seconds or until leek is softened; quickly remove from the water.

Lay 2 leek ribbons to form a plus sign.

Place a chicken cutlet in the center.

Tie each ribbon around the cutlet, knotting in the middle.

Use scissors to trim any long pieces.

Repeat process for all six cutlets.

Place the chicken in a single layer in a large pot or heavy skillet.

Slice the other two leeks into 1/2-inch strips.

Scatter them over the chicken.

Add the bay leaves, salt, peppercorns, lemon juice, parsley sprigs, and wine.

Add enough chicken broth to cover the chicken.

Bring the liquid, uncovered, to a boil over high heat.

Reduce heat to medium and poach for 15 minutes or until chicken has lost its pink color.

If the tops of any of the packets are exposed, spoon some of the poaching liquid over them as they cook.

Serve with Vegetable Puree (recipe below).