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Poached Chicken with red grapes on a white plate.

Poached Chicken Breast with a Light Tarragon Cream Sauce

This low-fat recipe for a quick, flavorful Poached Chicken Breast with a Light Tarragon Cream Sauce is simply delicious. The surprise use of grapes adds a special texture and sweetness.
5 from 1 vote
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course, Poultry
Cuisine American
Servings 4 servings
Calories 265 kcal


  • 4 about 5 ounce boneless skinless chicken breasts
  • 2 small or 1 large leek bottoms and top separated and reserved (wash well to remove mud, sand, and grit), white part thinly sliced, if large cut in half then slice
  • 1 shallot about 1 tablespoon minced
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon unsalted butter
  • ½ cup chicken broth preferably homemade or low sodium
  • 1 cup 2% milk
  • 2 tablespoons cornstarch
  • 1 tablespoon minced fresh tarragon
  • ½ cup red flame grapes halved
  • salt and freshly ground pepper to taste
  • For the poaching liquid
  • Water
  • Green tips of the leek cut into pieces
  • 2 sprigs fresh tarragon or 1 teaspoon dried
  • 2 dried bay leaves
  • Dash basil leaves
  • ½ to 1 teaspoon dried thyme
  • 1 teaspoon salt
  • 10 whole peppercorns


  • Start the poaching liquid: In a saucepan bring to a simmer the water, with all of the other poaching ingredients. Let simmer (not boil) for 10 minutes.
  • Poach the chicken breasts: Once the poaching liquid is fully flavored, add the chicken breasts. Continue to simmer, not boil, for 5 minutes, turn and poach 5 minutes more. Turn off the heat; cover and allow to sit for 10 minutes more.
  • Meanwhile: In a small saucepan, heat the oil and butter together.
    Over low heat, wilt the leeks and shallot; saute 5 minutes, then add the chicken broth.
    Allow to reduce by ½. Mix the cornstarch with the milk and add to the chicken broth, bring to a simmer and allow to thicken.
    If too thick, add a little broth or milk, if too thin add some more cornstarch to milk or water and add until the right consistency is reached.
    Turn off the heat and stir in the tarragon and grapes. Taste and adjust seasonings.
  • Remove the breast from the cooking liquid, slice, and spoon the sauce over.


Serving: 1 servingSodium: 144mgFiber: 1gCholesterol: 89mgCalories: 265kcalPolyunsaturated Fat: 4gSaturated Fat: 2gFat: 7gProtein: 37gCarbohydrates: 14g
Keyword light chicken cream sauce, low-fat cream sauce, poaching chicken, recipe with grapes in sauce
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