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Butter-Poached Chicken with Wine Sauce Recipe
Justin Gradon
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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 to get the smoke flavor but not dry it out.
Preparation
20
minutes
minutes
Cook
1
hour
hour
Ready in
1
hour
hour
20
minutes
minutes
Servings
2
Servings
Course
Dinner
Influence
Australian
Difficulty
Challenging
Method
Poach
Similar Recipes
Sauce
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.