Poached Chicken with Tarragon Sauce and Peas

Ingredients in this Recipe

1 1/2 pounds garden peas, shelled (1 1/2 cups), or 1 1/2 cups frozen peas, thawed
1 bay leaf
1/2 cup loosely packed fresh tarragon, plus more for garnish
1/2 teaspoon coarse salt
2 1/2 tablespoons drained capers, rinsed
2 tablespoons extra virgin olive oil
3 cups loosely packed fresh flat leaf parsley, plus a few sprigs
3 thin slices white bread, crusts removed, bread torn into large pieces
4 boneless, skinless chicken breast halves (about 6 ounces each)
4 garlic cloves
6 whole black peppercorns
Freshly ground pepper

See Full Recipe at Martha Stewart