Easiest Way to Prepare Gordon Ramsay Lemon Herb Butter Poached Chicken Breasts
by Marguerite Schmidt
Lemon Herb Butter Poached Chicken Breasts
Hello everybody, I hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, lemon herb butter poached chicken breasts. It is one of my favorites food recipes. For mine, I will make it a bit tasty. This is gonna smell and look delicious.
Lemon Herb Butter Poached Chicken Breasts is one of the most favored of current trending meals on earth. It is enjoyed by millions daily. It’s easy, it’s quick, it tastes yummy. Lemon Herb Butter Poached Chicken Breasts is something that I have loved my whole life. They are fine and they look wonderful.
To begin with this 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 can achieve that.
The ingredients needed to make Lemon Herb Butter Poached Chicken Breasts:
Prepare 2 large bone in, skinless chicken breasts, about 1 1/2 to 2 pounds total weight
Get 2 tbsp salted butter
Prepare 2 tbsp fresh lemon juice
Make ready 1/2 tsp Cajun seasoning
Get 1/2 tsp black pepper, and salt to taste
Take 1 tsp hot sauce, such as Frank's brand
Prepare 2 garlic cloves, crushed
Prepare 1/2 cup mixed fresh herbs, I used Chives, rosemary, thyme, parsley and basil
Steps to make Lemon Herb Butter Poached Chicken Breasts:
Preheat oven to 250
In a ovenproof skillet large enough to hold chicken in one layer,melt butter, add lemon, red hot and garlic
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.
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.
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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