Elegant Lavender And Lemon Poached Chicken Breasts Recipes

LAVENDER LEMON CHICKEN

Steps:

• In a small bowl or mortar and pestle coarsely crush lavender and thyme. Then stir together with butter, zest, salt and pepper until well combined.
• Spoon mixture onto a sheet of plastic wrap and form into a 4-inch log. Chill butter log until firm, at least 30 minutes, and up to 3 days.
• Preheat oven to 400°F.
• Rinse chicken and pat dry.
• Slice herb butter and reserve 2 tablespoons for sauce.
• Slide hand under skin of chicken breast to loosen skin from meat. Insert about 3/4's of the butter under the skin and spread the rest over the outside of chicken.
• Truss chicken. Place the chicken in a flameproof roasting pan.
• Slice the onion into large pieces and scatter around the chicken.
• Roast bird in middle of oven until an instant-read thermometer inserted in thickest part of a thigh (be careful not to touch bone) registers 170° to 175°F.
• It will take roughly 55-65 minutes for a four pound chicken and 8 minutes more per every pound over that.
• Lift chicken and tilt, emptying any juices from cavity into roasting pan.
• Remove the chicken to a platter, cover loosely with foil.
• Sauce: Add vermouth to pan. Place pan over high heat; bring vermouth to boil, scraping up any browned bits and onions.
• Strain the mixture into cup with pan juices.
• Spoon fat off and pour back into the pan. Add reserved 2 tablespoons herb butter and bring to a simmer - or melt butter before adding to pan.
• When butter has completely melted add flour and whisk until smooth.
• Serve sauce with chicken.

ELEGANT LAVENDER AND LEMON POACHED CHICKEN BREASTS

Steps:

• Place the stock and lavender essence in a saucepan and bring to boil. Add the chicken breasts and return to boil and poach for 10-15 minutes until chicken is cooked through.
• Remove the chicken to a dish and keep warm while making the sauce. Pour the stock into a jug.
• Melt the butter in the pan and soften the shallot gently for 3-5 minutes. Sprinkle on the cornflour and stir to mix.
• Gradually add the stock and stir while bringing to the boil. Simmer for 5 minutes then add the creme fraiche, salt and pepper. Simmer for a few minutes. Add lemon juice and season to taste.
• Pour the sauce over the chicken, garnish each chicken breast with some lavender flowers and serve with wild rice or pasta; new potatoes and mange tout would also be good.

POACHED CHICKEN BREAST WITH GOAT CHEESE

Steps:

• Pre-heat the oven to 450°C.
• Cut the chichen breasts cross-wise so that each breast becomes 2 sheets of meat. I guess that would be cutting the meat lengthwise.
• Wash and cut the zucchini and tomatoes and slice into thin rounds.
• Cut two pieces of aluminum foil big enough to fold over and seal each breast. Place one half breast on each piece of foil. On top of this, layer the zucchini, tomatoes and cheese (which has been equally distributed between the two servings). Once the filling is all used, place the remaining half of chicken breast on top, sprinkle with the Herbes de Provence, drizzle with olive oil, then salt and pepper.
• Seal the aluminum foil completely, place side-by-side in a glass baking dish and cook about 40 minutes. The chicken should be cooked through and the zucchini still have a bit of crunch to it.

COLD POACHED CHICKEN BREASTS WITH CUCUMBER DILL SAUCE

Steps:

• Place grated cucumber in a strainer and sprinkle with salt. Let drain 15-30 minutes.
• Rinse under cold water and squeeze dry.
• In a medium bowl, combine cucumber with remaining ingredients except chicken.
• Stir to mix well. Season with additional salt to taste.
• Cover and refrigerate until serving time. Serve over chicken.

CREOLE POACHED CHICKEN BREASTS

Steps:

• In a large nonstick skillet, heat the oil. Saute the onions, celery and carrot until tender, 4-5 minutes.
• Stir in the tomatoes, broth, thyme, salt and cayenne; add the chicken and bring to a boil.
• Reduce the heat and poach, partially covered, 10 minutes, flip chicken, and cook 4 more minutes.
• With a slotted spoon, transfer the chicken to a platter. Simmer the sauce, uncovered, until reduced by half, 4-5 minutes. Spoon the sauce over the chicken.

POACHED CHICKEN BREAST

Steps:

• Bring water to a boil.
• Add chicken breast.
• Turn down the heat and simmer for 12 minutes.
• Take off the heat and let them sit for at least 15 minutes.
• Add to recipe as needed.

POACHED LEMON GARLIC CHICKEN

Steps:

• Combine all ingredients in a saucepan & simmer over a low heat until chicken is fully cooked.