1. In shallow saucepan, bring 3 cups water and salt to boil. 2. Add carrots, celery, onion and bay leaf; cook for 4 minutes or until tender. Using a slotted spoon, transfer vegetables to bowl; set aside. 3. Add chicken to pan; bring to simmer. 4. Cover and simmer over medium-low heat, turning once, for about 12 minutes or until no longer pink inside. 5. Discard bay leaf. 6. With slotted spoon, transfer chicken to serving plate and keep warm. 7. In small bowl, mix together sour cream, flour, lemon juice, allspice, cloves and pepper. 8. Pour 3/4 cup poaching liquid into small saucepan; whisk in sour cream mixture. 9. Bring to simmer; cook, stirring, for 3 minutes or until thickened. 10. Add pickle and reserved diced vegetables; return to simmer. Stir in all but 2 tsp of the parsley; pour over chicken. 11. Sprinkle with remaining parsley. ---------------------------------------------------------------------------
Nutrition
Ingredients
