Butter Poached Chicken with Wine Sauce

Close up of a finished sliced butter poached chicken breast covered in the textured white wine and whole grain mustard sauce.
This recipe is provided by Dipper's Backyard BBQ Wars

Poaching in a barbecue is a great way to treat more gentle meats such as chicken breast. You can infuse the meat with great smoke flavor, but not dry it out. This butter-poached chicken is topped with a white wine and mustard sauce.

Although chicken breast is used in this recipe it can easily be substituted with similar meats such as duck, pheasant, or turkey. It could also be converted to a mild white fish such as cod or butterfish. The key is to cook whatever meat you choose low and slow and covered in butter. 

The recipe can also be tweaked by swapping out the sauce for one of your favorites. Just be aware to keep the flavors subtle so as not to overpower the delicate chicken. Try stirring in soft fresh herbs, like parsley or tarragon, at the end of making the wine sauce. 

Swipe to see all photos
Two chicken breasts served sliced on a wooden chopping board covered in a white wine and mustard sauce.
This subtly flavored and tender chicken pairs well with light salads.
Two cooked chicken breasts awaiting serving in a foil pan.
The chicken breasts are best left to rest in the butter before being removed to slice and serve.
Close up of a finished sliced butter poached chicken breast covered in the textured white wine and whole grain mustard sauce.
The delicate chicken pairs well with the reserved flavors of the white wine and whole grain mustard sauce.

Butter-Poached Chicken with Wine Sauce Recipe

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This recipe is provided by Dipper’s Backyard BBQ Wars.
Close up of a finished sliced butter poached chicken breast covered in the textured white wine and whole grain mustard sauce.
Poaching in a barbecue is a great way to treat more gentle meats such as chicken breast to get the smoke flavor but not dry it out.
Preparation 20 minutes
Cook 1 hour
Ready in 1 hour 20 minutes
Servings 2 Servings
CourseDinner
InfluenceAustralian
DifficultyChallenging
MethodPoach
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Ingredients

Poached Chicken

  • 1 pound butter
  • 2 chicken breasts

White Wine Mustard Sauce

  • 2 cups white wine such as a Chardonnay
  • 3 tablespoons whole grain mustard
  • 2 cloves garlic crushed
  • 1/2 cup heavy cream
  • salt and pepper to taste

Equipment

  • 2 skillets
  • plum wood

Directions

Butter Poached Chicken

  • Preheat a BBQ or smoker to 200 degrees F (95 degrees C). Place a piece of plum wood in to add smoke to the chicken.
  • Place the butter in the skillet then place the skillet into the preheated BBQ. Leave until the butter is completely melted.
  • Add the chicken breasts to the butter. Cook and baste every 15 minutes until the chicken has an internal temperature of 165 degrees F (75 degrees C).
  • Remove the skillet from the heat and rest for 5 minutes in the butter to stop it from drying out.

White Wine Mustard Sauce

  • Preheat a skillet over moderate temperature. Pour in the wine, it will steam a little and remove the ‘boozy’ flavor and alcohol. Bring to a simmer.
  • Add the mustard and garlic, then cook until the garlic has softened and becomes sweet and subtle.
  • Stir through the cream, mixing to incorporate well. If too thin leave on a very gentle heat to let it reduce to your desired thickness.
  • Taste the sauce and season with salt and pepper as needed.
    Tip: If you season before reducing the sauce it could cause it to become too salty.

To Serve

  • Thinly slice the chicken and lay it on the serving plate. Spoon over the white wine mustard sauce then serve immediately.

Nutritional Information

Sodium: 1997mgCalcium: 146mgVitamin C: 4mgVitamin A: 6626IUSugar: 5gFiber: 1gPotassium: 1163mgCholesterol: 699mgCalories: 2301kcalTrans Fat: 7gMonounsaturated Fat: 55gPolyunsaturated Fat: 9gSaturated Fat: 132gFat: 212gProtein: 53gCarbohydrates: 10gIron: 2mg

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Justin

About Justin Gradon

Like most of us at home Justin started his venture into BBQ on a Weber Kettle then slowly grew the collection to all sorts of different smokers including building his very own custom-built reverse flow stick burner.

Learn more about Justin Gradon
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