Maggie Beer

Poached Buttermilk Chicken Breast with Broccolini & Dried Mustard Pears

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Step 1: Pour the buttermilk, salt & bay leaves into a medium sized, high side, non stick fry pan, over medium heat. Bring to simmering point then add the chicken breast skin side down.

Step 2: Place a lid onto the pan and gently simmer the chicken for 5 minutes, then turn the breast over and cook for a further 4 to 5 minutes (this timing will depend on the thickness of the breast). If you have a digital thermometer remove the breast once they have reached 62C, then allow to rest until the temperature has reached 67C. This will take approximately 4 to 5 minutes.

Step 3: Meanwhile to cook the broccolini, place a pot of water over a high heat, bring to the boil add a good pinch of salt, add the broccolini and cook for 3 to 4 minutes, then remove from the water and keep warm.

Step 4: Rub a half a tablespoon of the Dried Mustard Pears over the skin of the cooked chicken breast.

Step 5: Place another non-stick frying pan over a medium high heat and add 2 tablespoons of Extra Virgin Olive Oil. Once hot, place the breast skin side down and pan fry for 30 seconds to 1 minute just so that you get a slight caramelisation on the skin.

Step 6: To serve, place the breast onto the serving plates along with the Broccolini and a tablespoon of Dried Mustard Pears for each plate, season with sea salt & pepper and drizzle with olive oil.


  1. 600ml buttermilk
  2. 2 tspn sea salt
  3. 5 bay leaves Lightly crushed
  4. 560g 2 breasts chicken breast Skin on
  5. 1 bunch broccolini
  6. 30ml 2 tbspn Extra Virgin Olive Oil plus a little extra to serve
  7. To taste sea salt

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