Chicken Breast Poached in Buttermilk

Name: Chicken Breast Poached in Buttermilk
Prep time: 50 min
Ingredients: 6 boneless, skinless chicken breasts (about 7 ounces each); 1 quart buttermilk; 4 sprigs sage; 4 garlic cloves, smashed and peeled; Coarse salt and freshly ground pepper; 1 cup plain whole-milk Greek yogurt; 1 small shallot, minced (about 1 tablespoon); 1/4 cup finely chopped cornichons or small dill gherkins; 2 teaspoons capers, rinsed and drained; 1 teaspoon finely grated lemon zest, plus 1 tablespoon juice (from 1 lemon); 1 small head escarole (about 6 ounces), shredded; 4 radishes, very thinly sliced (about 1/2 cup), for serving; 1/4 cup sliced almonds, toasted, for serving

Chicken Breast Poached in Buttermilk was pinched from <a href="http://www.marthastewart.com/1047293/chicken-breast-poached-buttermilk" target="_blank">www.marthastewart.com.</a>

"You can use your favorite salad greens in place of the escarole. The dressing can be made four days ahead and stored in the refrigerator...."

INGREDIENTS

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6 boneless, skinless chicken breasts (about 7 ounces each)

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1 quart buttermilk

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4 sprigs sage

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4 garlic cloves, smashed and peeled

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Coarse salt and freshly ground pepper

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1 cup plain whole-milk Greek yogurt

•

1 small shallot, minced (about 1 tablespoon)

•

1/4 cup finely chopped cornichons or small dill gherkins

•

2 teaspoons capers, rinsed and drained

•

1 teaspoon finely grated lemon zest, plus 1 tablespoon juice (from 1 lemon)

•

1 small head escarole (about 6 ounces), shredded

•

4 radishes, very thinly sliced (about 1/2 cup), for serving

•

1/4 cup sliced almonds, toasted, for serving

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