Instructions: In a medium saucepan with a lid set over high heat place the chicken breasts and enough chicken broth to cover. Bring to a boil, then remove from heat, cover and set aside until the breasts are perfectly poached, for 12 minutes. Pour off the broth, reserve about 1/2 cup and discard the rest.

In a skillet over medium high heat add the oil and saute the shallot until soft and translucent, 1 to 2 minutes. Add the verjus, sugar, reserved broth and whisk together. Slowly whisk the cornstarch mixture into the sauce to thicken. Simmer, stirring often, until the sauce is reduced to a pleasant, zingy sweet and sour sauce with nice onion base, about 4 to 5 minutes.

While the sauce simmers, rub the warm chicken breasts with a dot of butter on both sides, and then sprinkle with pepper. Taste the sauce and season to taste. Return chicken breasts to the sauce and reheat until ready to serve, about 4 minutes.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.