CHEF JEFF — ONE BYTE AT A TIME: Poached Chicken

A tomato-mayonnaise sauce makes a tasty topping for poultry.

Poached Chicken

¾ pound boneless, skinless chicken breast

1 cup fat-free, low-sodium chicken broth

1 large, ripe tomato

¼ cup reduced-fat mayonnaise

Salt and freshly ground pepper

½ teaspoon dried tarragon

Place chicken and broth in saucepan. (If broth doesn’t cover chicken, add water.) Bring to gentle simmer. Cook chicken 10 minutes. Cool chicken in broth. Meat thermometer should read 170 degrees. Cut tomato in half. Scoop out seeds and pulp. Process in food processor. There should be about ½ cup liquid. (If not, add tomato paste and water to make up difference.) Cut tomato flesh into cubes. Mix liquid with mayonnaise until smooth. Add salt and pepper to taste. Remove chicken from broth. Sprinkle chicken with salt and pepper to taste. Place on 2 plates. Spoon mayonnaise sauce on top. Sprinkle with tarragon and tomato cubes. Serve with rice.

Yield: Serves 2.

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