Poached Chicken With Tarragon Sauce And Peas

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Ingredients

4 boneless, skinless chicken breast halves (about 6 ounces each)

1 1/2 pounds garden peas, shelled (1 1/2 cups), or 1 1/2 cups frozen peas, thawed

4 garlic cloves

1 bay leaf

6 whole black peppercorns

3 cups loosely packed fresh flat-leaf parsley, plus a few sprigs

1/2 cup loosely packed fresh tarragon, plus more for garnish

3 thin slices white bread, crusts removed, bread torn into large pieces

2 1/2 tablespoons drained capers, rinsed

2 tablespoons extra-virgin olive oil

1/2 teaspoon coarse salt

Freshly ground pepper

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