Lemon Herb Butter Poached Chicken Breasts, perfect & tasty!

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Grilled Chicken Breasts Flavoured with Orange CreamReceitas Da Felicidade! spaghetti, chicken breasts, butter, lemon juice, vegetable bouillon. Juicy lemon herb chicken breasts are the perfect easy protein and perfect for quick cooking. Herbs - Oregano, thyme, parsley, sage and rosemary are all great with chicken.

You need to prepare large bone in, skinless chicken breasts, about 1 1/2 to 2 pounds total weight.
You need salted butter.
Use fresh lemon juice.
You need to prepare Cajun seasoning.
You need black pepper, and salt to taste.
Use hot sauce, such as Frank's brand.
Prepare garlic cloves, crushed.
Prepare mixed fresh herbs, I used Chives, rosemary, thyme, parsley and basil.

Short Tips:

Sometimes all the dish needs is a squeeze of lime to require it to the next level. To get the foremost juice out of citrus, roll it on a chopping board before slicing in.

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.

Reviews for: Photos of Simple Lemon Herb Chicken. Infused with melted butter, rosemary, and lemon. Lemon wedges and fresh herbs can also be added to the cavity of the chicken, but this is primarily for aromatics and more flavor (especially if making broth after I roast chicken breast side down and that seems to result in juicier white meat. Totally tender chicken breasts that are as good for dinner as they are for lunch the next day? For our chicken salad sandwiches and quick weeknight meals, we want nothing but the best.

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