Hello everybody, I hope you are having an amazing day today. Today, I’m gonna show you how to prepare a special dish, lemon herb butter poached chicken breasts. It is one of my favorites food recipes. For mine, I am going to make it a little bit unique. This is gonna smell and look 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 favored of current trending meals on earth. It is easy, it’s quick, it tastes delicious. It is appreciated by millions every day. Lemon Herb Butter Poached Chicken Breasts is something that I have loved my entire life. They’re nice and they look wonderful.

To begin with this recipe, we must first prepare a few components. You can have lemon herb butter poached chicken breasts using 8 ingredients and 5 steps. Here is how you cook that.

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

1. Make ready 2 large bone in, skinless chicken breasts, about 1 1/2 to 2 pounds total weight
2. Prepare 2 tbsp salted butter
3. Prepare 2 tbsp fresh lemon juice
4. Prepare 1/2 tsp Cajun seasoning
5. Take 1/2 tsp black pepper, and salt to taste
6. Get 1 tsp hot sauce, such as Frank's brand
7. Prepare 2 garlic cloves, crushed
8. Make ready 1/2 cup mixed fresh herbs, I used Chives, rosemary, thyme, parsley and basil

The lemon herb marinade is easy and is delicious with chicken. Chicken breast recipes are a dime a dozen on the internet but if you're looking for an easy, simple and drop-dead-delicious way to cook chicken breasts quickly, you've found it!. A light lemony garlic and wine sauce covers herb-poached chicken breasts. Serve with Egg Pasta with Leeks.

Steps to make Lemon Herb Butter Poached Chicken Breasts:

1. Preheat oven to 250
2. In a ovenproof skillet large enough to hold chicken in one layer,melt butter, add lemon, red hot and garlic
3. 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.
4. 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.
5. 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

Mix the cornflour with a little water and add. Pour some sauce over the chicken and put the rest in a jug. 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. After the chicken is golden brown and crispy, it goes into a baking dish with some lemon juice, butter, garlic, herbs and chicken broth.

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