Ingredients
4 skinless chicken breasts
1 litre of milk
1.5 cups mayonnaise - store bought or homemade
2 Tbsp dried tarragon
1 tsp fresh basil
1/2 tsp kosher salt
1/2 tsp freshly ground pepper
Directions
Season the chicken breasts with salt and pepper. Place in a skillet on the stove and use enough milk to cover the breasts. Add 1 tsp of fresh basil and 1/2 tsp of dried tarragon to the milk.
Bring the milk to a simmer ( DO NOT LET IT BOIL) and simmer the breasts for 18-20 minutes. Take off the heat and let them sit for a further 5 minutes. You can remove the chicken breast and let them cool - you can also do this hours ahead and put the poached chicken in the fridge. Slice before serving.
Mix the rest of the tarragon into the mayonnaise, and let it sit while you slice the chicken - spoon a generous amount over the chicken. We always make more mayo then we need because it is DEEE-LICIOUS. It can also be used with artichokes!
Serve the chicken with a green, crisp side salad.
