Recipe of Speedy Lemon Herb Butter Poached Chicken Breasts

Lemon Herb Butter Poached Chicken Breasts.

Hello everybody, it is me, Dave, welcome to my recipe page. Today, I'm gonna show you how to prepare a distinctive dish, lemon herb butter poached chicken breasts. One of my favorites food recipes. This time, I am going to make it a bit unique. This will be really delicious.

Lemon Herb Butter Poached Chicken Breasts is one of the most well liked of current trending meals on earth. It's appreciated by millions every day. It is simple, it's quick, it tastes delicious. They're nice and they look fantastic. Lemon Herb Butter Poached Chicken Breasts is something that I've loved my entire life.

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

Instructions 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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