POACHED LEMON CHICKEN RECIPES
POACHED LEMON GARLIC CHICKEN RECIPE - FOOD.COM
This chicken is great broken up for sandwiches or salads,packed with flavour I love it, can easily be increased too.
Total Time 11 minutes
Prep Time 1 minutes
Cook Time 10 minutes
Yield 1 serving(s)
Number Of Ingredients 6
Steps:
- Combine all ingredients in a saucepan & simmer over a low heat until chicken is fully cooked.
Nutrition Facts : Calories 42.9, FatContent 0.4, SaturatedFatContent 0.1, CholesterolContent 0, SodiumContent 6.2, CarbohydrateContent 13.1, FiberContent 2, SugarContent 3.9, ProteinContent 1.2
POACHED PULLED CHICKEN WITH LEMON AND GARLIC | RECIPE ...
"If you cook something simple like a poached chicken, you can roll it into two meals," Rach says.
Provided by Rachael Ray
Number Of Ingredients 18
Steps:
- Place vegetables, garlic, lemon and herbs in a pot with the chicken
- Add enough water to just cover the bird and bring to a boil
- Add peppercorns and salt; reduce heat to a low rolling boil or gentle simmer
- Poach chicken 60 minutes, turning occasionally
- Cool completely in stock before removing chicken
- Discard bones and skin, and pull chicken into bite-size pieces
- Divide meat into two piles
- Strain stock and pour back into pot; keep warm
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POACHED CHICKEN RECIPE - FOOD.COM
Make and share this Poached Chicken recipe from Food.com.
From food.com
Reviews 5.0
Total Time 20 minutes
Calories 177.5 per serving
From food.com
Reviews 5.0
Total Time 20 minutes
Calories 177.5 per serving
- Place chicken and poaching liquid in a large bowl; cover and chill, or, put just the chicken in freezer bags and freeze for another time.
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POACHED CHICKEN WITH LEMON & TARRAGON SAUCE RECIPE | BBC ...
Poached chicken with lemon in a deliciously creamy tarragon sauce - serve simply with rice or potatoes
From bbcgoodfood.com
Total Time 1 hours 45 minutes
Category Dinner, Lunch, Main course
Cuisine French
Calories 689 calories per serving
From bbcgoodfood.com
Total Time 1 hours 45 minutes
Category Dinner, Lunch, Main course
Cuisine French
Calories 689 calories per serving
- Beat together the yolks, cream and tarragon in a jug. Ladle in a quarter of the liquor, mix, then pour back into the stock and turn the heat down. Mix the cornflour with a little water and add. With a wooden spoon, stir for 3-5 mins until it begins to thicken.6 Remove from the heat, then stir in lemon juice to taste. Pour some sauce over the chicken and put the rest in a jug. Serve with boiled long grain rice.
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POACHED CHICKEN BREASTS WITH LEMON-BASIL SALSA VERDE ...
We’ve suffered through enough boring chicken dinners to know that the lean protein needs something spectacular to really wow us. And thanks to chef Justin Schwartz of New York City’s new Mulberry & Vine, we’ve discovered that “something” should be a standout sauce....
From purewow.com
Reviews 3.7
Total Time 40 minutes
From purewow.com
Reviews 3.7
Total Time 40 minutes
- 1. Make the chicken: In a large skillet, combine the chicken with the lemon slices, onion, garlic, bay leaves, peppercorns, red-pepper flakes and red wine vinegar. Add enough water to the skillet to cover the chicken breasts and bring the water to a boil. Once boiling, reduce the heat to medium-low, cover and simmer the chicken until it is cooked through, about 8 minutes. 2. Make the salsa verde: Meanwhile, remove the crust from the bread and cut the bread into ?-inch cubes. (You should have about ? cups.) In the bowl of a food processor, combine the cubed bread with the olive oil and lemon juice; pulse until smooth. Add the basil, parsley, capers, anchovies, garlic, lemon zest and a pinch of salt. Pulse until the ingredients are finely chopped and nearly smooth, scraping down the sides of the bowl with a rubber spatula as needed. Season the salsa verde to taste with additional salt and transfer it to a small bowl. Set aside. 3. Remove the chicken from the skillet and cool slightly. (Discard the water and aromatics.) Cut the chicken breasts into thin slices and serve immediately with the salsa verde spooned over the top or passed on the side.
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POACHED CHICKEN RECIPE - FOOD.COM
Make and share this Poached Chicken recipe from Food.com.
From food.com
Reviews 5.0
Total Time 20 minutes
Calories 177.5 per serving
From food.com
Reviews 5.0
Total Time 20 minutes
Calories 177.5 per serving
- Place chicken and poaching liquid in a large bowl; cover and chill, or, put just the chicken in freezer bags and freeze for another time.
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BASIC POACHED CHICKEN RECIPE | MARTHA STEWART
Cooking chicken breasts gently in a flavorful broth makes them moist, tender -- and healthy!
From marthastewart.com
Reviews 3.1
Total Time 25 minutes
Category Chicken Breast Recipes
Calories 243 g per serving
From marthastewart.com
Reviews 3.1
Total Time 25 minutes
Category Chicken Breast Recipes
Calories 243 g per serving
- In a large, straight-sided skillet or pot, combine all ingredients except chicken; cover with water by 1/2 inch. Bring to a boil over high. Add chicken and return to a boil. Cook 3 minutes, then cover skillet and remove from heat. Let stand until chicken is cooked through, 15 to 18 minutes, flipping halfway through. Remove chicken from poaching liquid immediately.
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POACHED CHICKEN RECIPE: HOW TO MAKE IT
You can't beat poaching for chicken that is moist and tender. Once it's cooled, store extra in the freezer for quick meals.—James Schend, Taste of Home Food Editor
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Reviews 5
Total Time 25 minutes
Category Dinner
Calories 192 calories per serving
From tasteofhome.com
Reviews 5
Total Time 25 minutes
Category Dinner
Calories 192 calories per serving
- In a skillet or saucepan just large enough to hold chicken in 1 layer, combine chicken, wine, aromatics and salt; add cold water to cover by 1 in. Bring to a boil. Reduce heat to low; simmer, covered, until a thermometer reads 170°, 15-20 minutes. Serve warm, or cool completely before refrigerating.
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Slow and steady wins the race: the key to making the most tender poached chicken breast is to keep your heat low throughout the booking process.
From delish.com
Total Time 40 minutes
Category low sugar, nut-free, easy chicken, weeknight meals, dinner, main dish, poultry
Cuisine American
From delish.com
Total Time 40 minutes
Category low sugar, nut-free, easy chicken, weeknight meals, dinner, main dish, poultry
Cuisine American
- In a large pot, stir together water and salt. Add chicken and cover with a lid. (Optionally, let marinate for 30 minutes for a more seasoned tasting poached chicken.) Place the pot with chicken over medium heat, and bring to a bare simmer. Reduce heat to lowest possible setting and let simmer for 3 to 4 more minutes. Turn off the heat, keep lidded, and allow chicken to cook in residual heat until internal temperature reaches 165°, about 5 to 10 minutes depending on breast size. Transfer to a cutting board and let rest 10 minutes. Meanwhile, make the cream sauce: In a small saucepan over medium heat, melt butter with salt, pepper, and nutmeg. Whisk in flour and cook until golden, 1 minute. Slowly whisk in wine while stirring and bring to a simmer. Cook until wine has reduced, about 2 minutes, then gradually stir in cream, water, and thyme and simmer until bubbly and thickened, 3 to 4 minutes. Slice and serve chicken with cream sauce. Garnish with red pepper flakes and lemon zest, if desired.
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From cookpad.com
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WHOLE 30 KETO POACHED CHICKEN WITH LEMON SAUCE | KETODIET BLOG
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20-MINUTE POACHED CHICKEN BREASTS (LOW-FAT + JUICY ...
Jan 22, 2020 · Money Saving Tip: For a simpler recipe, use only salt to flavor the water and skip the aromatics. For chicken thighs or skin-on chicken meat, you can use the same technique, but it may take more time to cook fully. Make sure you check that the internal temperature is 165 degrees F. Storage: store whole poached chicken breasts in your fridge in an airtight container for up to 5 days in the cold ...
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