Hello everybody, it’s me again, Dan, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, lemon herb butter poached chicken breasts. One of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.
Great recipe for Lemon Herb Butter Poached Chicken Breasts. This is a great way to cook chicken breasts to have really moist, juicy meat every time. I use this recipe for the best chicken salad.
Lemon Herb Butter Poached Chicken Breasts is one of the most popular of current trending foods on earth. It is simple, it’s fast, it tastes delicious. It’s enjoyed by millions every day. Lemon Herb Butter Poached Chicken Breasts is something which I’ve loved my entire life. They’re fine and they look fantastic.
To begin with this particular recipe, we must first prepare a few components. You can cook lemon herb butter poached chicken breasts using 8 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Lemon Herb Butter Poached Chicken Breasts:
- Prepare 2 large bone in, skinless chicken breasts, about 1 1/2 to 2 pounds total weight
- Get 2 tbsp salted butter
- Get 2 tbsp fresh lemon juice
- Make ready 1/2 tsp Cajun seasoning
- Take 1/2 tsp black pepper, and salt to taste
- Make ready 1 tsp hot sauce, such as Frank's brand
- Make ready 2 garlic cloves, crushed
- Get 1/2 cup mixed fresh herbs, I used Chives, rosemary, thyme, parsley and basil
In a ovenproof skillet large enough to hold chicken in one layer,melt butter, add lemon, red hot and garlic. Season chicken with Cajun seasoning, pepper and salt and turn to coat with butter. Place chicken breast meat side down. I use this recipe for the best chicken salad.
Instructions 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
It's great to have it around for sandwiches, quesadillas and lettece wraps or anywhere you want cooked chicken. Season both sides of the chicken breasts with salt and pepper. Heat the butter in an ovenproof skillet over medium heat. Top with onion, lemon juice, lemon rind, parsley, bay leaf, peppercorns and salt. Pour over enough chicken broth to cover.
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