Description
Unwrap the chicken and slice it if desired. Serve hot with a side of vegetables or a salad for a complete meal.
This poaching method ensures the chicken stays moist and absorbs the flavors of the lemon juice and herbs beautifully. Enjoy your homemade restaurant-style poached chicken!
Ingredients
1 (8 ounce) boneless, skinless chicken breast
2 tablespoons lemon juice
1 to 2 pinches kosher salt
1 to 2 pinches dried herbs of your choice, such as tarragon, oregano, basil, rosemary, or thyme, or some other seasoning such as cumin or paprika
Good-quality plastic wrap (use plastic wrap that says it’s microwave safe)
Instructions
Trim all the fat from the chicken breast and slice it lengthwise into uniform slices no more than 3 inches in diameter.
In a small bowl, mix the lemon juice, salt, and herbs. Add the chicken pieces and coat all over with the lemon juice mixture.
Let the chicken pieces sit in the lemon juice while you heat the water in the next step.
In a 4-quart pot with a lid, bring 2 1/2 quarts of water to a high simmer.
Roll out a long sheet of plastic wrap at least twice as long as the chicken breast slices. Place 1 chicken strip on the plastic wrap, in the middle. Roll up the chicken in the plastic wrap tightly.
Compress as much air out of the chicken as you can as you roll it. Once the chicken is rolled up, rotate it on your cutting board or counter several times to tighten the cylinder even more. Tie the loose ends of the plastic wrap together in a double knot.
Repeat with remaining chicken strips.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 165 Kcal