This video is unavailable because we were unable to load a message from our sponsors.

If you are using ad-blocking software, please disable it and reload the page.
Playing Milk Poached Chicken With Tarragon Salsa Verde

This recipe comes from Rach's favorite man in a bowtie, Christopher Kimball. It's a sneak peek from his cookbook Milk Street: Tuesday Nights, which is packed with fresh ideas for quick and easy dinners to help you get food on the table FAST!—like this yummy chicken meal.

"We love the Italian trick of gently simmering pork in milk, not water, to produce meat that is tender and succulent—we adapted the technique for chicken breasts," says Christopher. "Before poaching, we pounded the breasts, which keeps the cooking quick and even. Serve with buttered egg noodles, boiled potatoes or toasted pearl couscous tossed with fruity extra-virgin olive oil and lemon."

PRO TIP: Don't use low-fat or nonfat milk; both will curdle during cooking. And don't let the poaching liquid reach a full simmer—gentle cooking keeps the chicken tender and moist.

Want more delicious meal ideas from Chris's book? Get his Pork Schnitzel Sandwich recipe here

Adapted from Milk Street: Tuesday Nights by Christopher Kimball. Copyright © 2018 by Christopher Kimball. Used with permission by Little, Brown and Company. All rights reserved.


  • Four 8- to 10-ounce boneless, skinless chicken breasts, pounded ½-inch thick
  • Kosher salt and ground black pepper
  • 1 quart whole milk, 4 cups
  • 1 cup lightly packed fresh tarragon, plus 4 sprigs
  • 4 cloves garlic, lightly smashed and peeled
  • 2 tablespoons salted butter
  • 1 teaspoon black peppercorns
  • ½ cup lightly packed fresh flat-leaf parsley
  • 2 tablespoons drained capers
  • 3 anchovy fillets
  • 2 tablespoons red wine vinegar
  • ⅔ cup extra-virgin olive oil


Serves: 4


Season the chicken on both sides with salt and pepper. In a 12-inch skillet over medium-high heat, combine milk, tarragon sprigs, garlic, butter, peppercorns and 2 teaspoons salt. Bring to a simmer, stirring, then reduce to low and submerge the chicken breasts in an even layer. Cover and cook, adjusting the heat to maintain a gentle simmer (only a few bubbles), until breasts are opaque throughout, 18 to 24 minutes, flipping halfway through.

Transfer chicken to a cutting board to rest. Pour poaching liquid through a fine mesh strainer set over a medium bowl; reserve 2 garlic cloves and 3 tablespoons strained poaching liquid, then discard the remaining solids and liquid.

In a food processor, combine tarragon leaves, parsley, capers, anchovies, vinegar, and reserved garlic and poaching liquid. Pulse until finely chopped, about 15 pulses. Add oil and process until combined, about 20 seconds.

Cut chicken breasts crosswise on the bias into ½-inch-thick slices and arrange on a platter. Spoon the sauce on top.