Lemon Herb Butter Poached Chicken Breasts
Lemon Herb Butter Poached Chicken Breasts

Hello everybody, it’s me again, Dan, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, lemon herb butter poached chicken breasts. One of my favorites food recipes. This time, I’m gonna make it a bit tasty. This will be really delicious.

Lemon Herb Butter Poached Chicken Breasts is one of the most popular of current trending foods on earth. It is simple, it is quick, it tastes yummy. It’s appreciated by millions daily. Lemon Herb Butter Poached Chicken Breasts is something which I have loved my whole life. They’re nice and they look wonderful.

To get started with this particular recipe, we must prepare a few ingredients. You can cook 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. Get 2 large bone in, skinless chicken breasts, about 1 1/2 to 2 pounds total weight
  2. Make ready 2 tbsp salted butter
  3. Take 2 tbsp fresh lemon juice
  4. Make ready 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. Get 2 garlic cloves, crushed
  8. Take 1/2 cup mixed fresh herbs, I used Chives, rosemary, thyme, parsley and basil
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

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