Lemon Herb Butter Poached Chicken Breasts Recipe

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Lemon Herb Butter Poached Chicken Breasts Recipe

Lemon Herb Butter Poached Chicken Breasts

Lemon Herb Butter Poached Chicken Breasts. In a ovenproof skillet large enough to hold chicken in one layer,melt butter, add lemon, red hot and garlic Add herbs to butter mixture. Season chicken with Cajun seasoning, pepper and salt and turn to coat with butter. Place chicken breast meat side down. Season chicken with Cajun seasoning, pepper and salt and turn to coat with butter. Place chicken breast meat side down. To make Lemon Herb Butter Poached Chicken Breasts you need 8 ingredients and 5 steps easily.

The ingredients needed to make Lemon Herb Butter Poached Chicken Breasts:

2 of large bone in, skinless chicken breasts, about 1 1/2 to 2 pounds total weight
2 tbsp of salted butter
2 tbsp of fresh lemon juice
1/2 tsp of Cajun seasoning
1/2 tsp of black pepper, and salt to taste
1 tsp of hot sauce, such as Frank's brand
2 of garlic cloves, crushed
1/2 cup of mixed fresh herbs, I used Chives, rosemary, thyme, parsley and basil

Steps to make Lemon Herb Butter Poached Chicken Breasts:

Preheat oven to 250
In a ovenproof skillet large enough to hold chicken in one layer,melt butter, add lemon, red hot and garlic
Add herbs to butter mixture. Season chicken with Cajun seasoning, pepper and salt and turn to coat with butter. Place chicken breast meat side down.
Cut a piece of parchment oaper the same diameter as your skillet. Generously butter one side of paper. Lay paper butter side down on chicken to cover it. Then cover that with a tight fitting lid. Place in preheated oven and cook for 1 hour, without opening oven. Remove from oven and let sit covered 10 to 15 minutes.
The chicken can be served now warm, strain the sauce and serve with rice or potatos. Or alternatively, the meat can be removed and added to tortillas and salads warm. I also chill the breasts and use for sandwiches and chicken salad and any place you would use cooked chicken

Stir in the butter and lemon zest and melt butter through. Then return chicken to pan, spoon pan sauce over chicken breasts and sprinkle with parsley. Add chicken, garlic, shallot, bay leaf, thyme, and the salt to a medium pot. Place the pot over medium heat and heat until the liquid comes to a low simmer. Lemon sauce breathes new life into green vegetables, roasted or steamed.

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