Ingredients
Poached Breast of Chicken with Endive Sauce
1 ea  Chicken, breast, frenched
 Chicken stock, equal parts
 White wine, equal parts
1/2 head  Endive, bias cut
 Butter, whole
1/2 oz  Heavy cream, reduced
 Glace De Viande, pinch
 Chives, pinch
 Shallots
 Pepper, to taste
 Hacomat, to taste

Chicken Stock
2 qt  Water, boiling
1 oz  Chicken base

Preparation
Poached Breast of Chicken with Endive Sauce
Shallow Poach:
Butter pan with scant layer of shallots. Equal parts of chickenstock and white wine for poaching and cover with lid. Cook at325°F. Put chicken in poaching pan with poaching liquid. Bringto a boil on range. Place in oven, covered, poach until done.Remove the chicken, hold, reduce quesant (poaching liquid).Add reduced cream. Adjust with stock if necessary. Finishwith meat glaze. In another pan sauté endive in whole butterto golden brown. Dry in a paper towel. Add to sauce.

Chicken Stock
Dissolve chicken base in boiling water and stir.

Specialty Ingredients
#629  HACO-Swiss GLACE DE VIANDE
#417  HACO-Swiss CHICKEN BASE
#513  HACO-Swiss HACOMAT