Chicken breast poached in kvass

Ingredients

• 700 g skinless chicken breast fillet
• 50 g butter
• 4 garlic cloves
• 8-10 sprigs of parsley
• 200 ml kvass
• 50 g light raisins
• 1 tsp coriander seed
• 1 tsp allspice peas
• 1 tbsp mustard
• salt and ground black pepper to taste

Cooking

Step 1

Peel the garlic and finely chop. Separate the parsley leaves from the stems.

Step 2

Free the chicken breasts from films and fat residues, lightly beat off with the handle of a heavy knife to even out in thickness.

Step 3

Melt the butter in a saucepan over medium heat. Add garlic, parsley stalks and lightly crushed coriander seeds. Cook for about half a minute, until the garlic is translucent.

Step 4

Add kvass, raisins and allspice to the saucepan. As soon as the mixture boils, put the breasts in it, salt. After 30 sec. Turn the breasts over so that they are scalded on both sides. Salt on the other side. Wait for the liquid to boil again, reduce the heat to medium-low and cover the saucepan with a lid. Cook for 10-15 minutes, turning the breasts once halfway through cooking, until a thermometer inserted into the thickest part of the fillet reads 71 C. If you don't have a thermometer handy, cut the breast at the thickest part: it's done when it's completely opaque, white. Transfer the breast to a plate and cover loosely with foil.

Step 5

Raise the heat under the saucepan to medium and reduce the sauce, uncovered, to the consistency of runny honey. Remove from heat, remove parsley stalks, stir in mustard and parsley.

Step 6

Serve the chicken breast with boiled new potatoes, pouring sauces from the pan.