Chicken Poached in Coconut Milk with Lemongrass
A recipe from American chef, Melissa Clarke. Delicious tender and succulent chicken breasts in a light, fragrant, Thai-coconut sauce. So simple to throw together, gently flavoured ("crowd-pleasingly accessible") and utterly divine. Feel free to omit the chillies, or add more, to suit your mood. Melissa advises a dry Riesling or Sauvignon Blanc would be a fine match.