Serving Size : 6
1 medium onion, sliced
2 cloves garlic, crushed
1 sprig fresh rosemary or 1 tablespoon dried
1-1/2 cups chopped watercress*
3/4 cup mayonnaise
3/4 cup sour cream
1 shallot, chopped
salt and freshly ground pepper, to taste
Combine the onion, garlic, and the rosemary in a saucepan along with enough water to cover the chicken breasts, and bring to a boil. Simmer over low heat for 5 minutes, then add the chicken breasts. Simmer for 5 minutes, then remove from heat. Allow to sit in the poaching liquid for 10 minutes, then place the pan in the refrigerator, complete with poaching liquid. Allow to chill for 2 to 3 hours. Combine the watercress, mayonnaise, sour cream, shallot, salt, and pepper in a food processor until smooth.
To serve, remove the chicken from the poaching liquid and drain on paper towels. Place a spoonful of sauce on top of each chicken breast and serve the rest in a bowl along side the chicken.
NOTE:
You may substitute spinach, basil, parsley, arugula, sorrel, or any combination of these.