Monday, September 5, 2011

0 Butter Poached Chicken

I hope that everyone is enjoying their Labor Day Weekend in the U.S., here's a easy way of making some tasty, moist chicken. I like to serve it along with oven roasted potatoes with rosemary and some green kale. I hope you enjoy this recipe!

And apologies for the less frequent posting over the past few weeks, life has been rather busy with work.

Serves: 3-4 people
Prep Time: 10 minutes
Cook Time: 40 minutes

3/4 lb chicken breast
32 oz chicken stock
2 sticks of butter
3 tbsp rosemary
2 tsp oregano
1 tbsp sage
salt and pepper

Pour the butter and stock into a deep pan, and heat over medium high heat. Once the butter is melted, check the temperature of the liquid with a thermometer. You'll want liquid that is about 170F.Add the rosemary, oregano, and sage to the liquid. Salt and pepper the chicken breasts, then immerse them in the liquid. You'll want the chicken full submerged. Cook for about 30 minutes, or until the internal temperature of the breasts is 165F. Remove the chicken from the liquid and let rest for 5 minutes before slicing.
Roasted Potato Ingredients
10 small red or yellow potatoes
2 tbsp rosemary
1 tsp garlic powder
3 tbsp olive oil
salt and pepper

Preheat the oven to 400F, and line a baking sheet with aluminum foil. Quarter all of the potatoes, and brush with olive oil. Sprinkle the rosemary, garlic, and salt and pepper over the potatoes. Bake in the oven for about 20-30 minutes, or until tender when inserted with a fork. 

I hope you enjoy this recipe, and have a good start to the week!

No comments:

Post a Comment