Poached Chicken with Mushrooms, Tarragon and Orange Yogurt Sauce

Vibrant, virtuous and full of flavour, David Massey's tempting poached chicken, yogurt sauce and zingy salad combo is a certain success
By David Massey
Poached Chicken with Mushrooms, Tarragon and Orange Yogurt Sauce
  • Rating:
  • Serves: 2
  • Cook Time: 35 minutes
  • Prep Time: 55 minutes
  • Effort: easy


For the chicken

  • 2 tbsp olive oil
  • 0.5 shallots, finely diced
  • 0.5 clove garlic, crushed
  • 50 g button mushrooms, sliced
  • 60 ml white wine
  • 1 small bunch tarragon, chopped
  • 1 pinches black pepper
  • 2 chicken breasts

For the sauce

  • 60 ml white wine
  • 3 tbsp Greek yogurt
  • 1 oranges
  • 1 tbsp chopped chives

For the salad

  • 1 small bunch watercress
  • 1 small bunch wild rocket
  • 1 tbsp balsamic vinegar
  • 4 tbsp olive oil


1. Heat the olive oil in a saucepan and fry the shallots and garlic until soft.

2. Add the mushrooms and white wine. Cook for 10 minutes, stirring continuously, until all the liquid has evaporated.

3. Add the tarragon and season with salt and freshly ground black pepper.

4. Place the mixture into a blender and pulse a couple of times, until roughly chopped (or you can chop by hand). Set aside to cool.

5. Place chicken breast onto a double sheet of cling film and season. Place the mushroom mix onto the chicken and roll it over into a cigar shape. Roll tightly in the cling film tying it at both ends.

6. Bring a saucepan of water to the boil and poach the chicken for about 10 minutes.

7. To make the sauce, place the white wine into a saucepan and simmer until reduced by half.

8. Add the yogurt. Grate the zest from the orange and cut the flesh into segments. Add this to the sauce. Stir in the chives.

9. Combine the watercress and rocket and dress with the balsamic vinegar and olive oil .

11. To serve, slice the chicken, arrange onto a plate and spoon over the sauce. Serve with the salad.

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