Lemon Peppercorn Poached Chicken Breast

55.jpg

55.jpg
DAIRY
FREE

55.jpg
NUT
FREE

Infusing rich chicken stock with even more aromatics produces a tangy, slightly peppery chicken dish. In later stages, add fresh ginger, sliced orange, star anise, cilantro, or even saffron to the poaching liquid.

Prep Time
10 minutes
Cook Time
20 minutes
Makes
4 chicken breasts
Serving Size
1 breast

INGREDIENTS

4 sprigs thyme

1 bay leaf

1 tsp. whole black peppercorns

4 cups homemade chicken stock

¼ cup fresh lemon juice

1 medium lemon, sliced

1 tsp. sea salt

4 (6-oz.; 170g) boneless, skinless chicken breasts

METHOD

1 Bundle thyme, bay leaf, and black peppercorns in a piece of cheesecloth, and tightly tie closed.

2 In a large, deep skillet, combine chicken stock, lemon juice, lemon slices, cheesecloth bundle, and sea salt. Set over high heat, and bring to a boil.

3 Add chicken breasts, and cook for 3 minutes. Remove from heat, cover, and set aside for 15 minutes.

4 Remove and discard sliced lemon and cheesecloth bundle.

5 If using immediately, remove chicken from the skillet and serve. If not using immediately, refrigerate cooled chicken tightly covered for up to 1 week.

“To reheat leftover poached chicken breasts, place in a skillet over medium-high heat with ¼ cup homemade chicken stock per breast. Bring to a boil, reduce heat to medium-low, cover, and simmer for 5 minutes or until chicken is warmed through.”

..................Content has been hidden....................

You can't read the all page of ebook, please click here login for view all page.
Reset
3.94.98.40