Lemon Peppercorn Poached Chicken Breast
DAIRY
FREE
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.”
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