Poached Chicken with Tarragon Sauce and Peas

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Ingredients

Serves 4

4 boneless, skinless chicken breast halves (about 6 ounces each)
1 1/2 pounds garden peas, shelled (1 1/2 cups), or 1 1/2 cups frozen peas, thawed
FOR THE POACHING LIQUID
4 garlic cloves
1 bay leaf
6 whole black peppercorns
3 cups loosely packed fresh flat-leaf parsley, plus a few sprigs
FOR THE SAUCE
1/2 cup loosely packed fresh tarragon, plus more for garnish
3 thin slices white bread, crusts removed, bread torn into large pieces
2 1/2 tablespoons drained capers, rinsed
2 tablespoons extra-virgin olive oil
FOR THE SEASONING
1/2 teaspoon coarse salt
Freshly ground pepper

Put chicken, garlic, bay leaf, peppercorns, and a few parsley sprigs in a Dutch oven. Fill almost to the top with cold water; bring to a boil. Reduce to a bare simmer. Cook until chicken is no longer pink in the center, 18 to 20 minutes; transfer to a bowl. Add enough poaching liquid to cover; let cool. Reserve garlic and 1/2 cup remaining poaching liquid from pot.
Process tarragon, bread, capers, reserved poached garlic, and parsley in a food processor until smooth, about 15 seconds. With processor running, add oil and reserved 1/2 cup poaching liquid. Stir in salt, and season with pepper.
Bring a small pot of water to a boil; add peas. Cook fresh peas until bright green and crisp-tender (or frozen peas until heated through), about 2 minutes; drain. Spoon 2 tablespoons sauce onto each of four plates. Cut each breast half into 5 or 6 pieces. Divide among plates; scatter peas on top. Garnish with tarragon; serve with extra sauce on the side.

From Martha Stewart Living, July 2004