Milk-Poached Chicken with Tarragon Salsa Verde

We love the Italian trick of gently simmering pork and chicken breasts in milk, not water, to produce meat that is tender and succulent. Before poaching, we pounded the breasts until they were ½ inch thick, which keeps the cooking quick and even. If your chicken breasts have tenderloins attached, remove them before pounding; they can be reserved for another use, such as stir-frying. While the chicken rests, make a simple tarragon sauce in the food processor to add both flavor and color. Serve with buttered egg noodles, boiled potatoes or toasted pearl couscous tossed with fruity extra-virgin olive oil and lemon.