Elegant Lavender And Lemon Poached Chicken Breasts Recipes

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SLICED POACHED CHICKEN WITH LIGHT AND LEMONY GRAVY



Sliced Poached Chicken with Light and Lemony Gravy image

Provided by Rachael Ray : Food Network

Time 40m

Yield 4 servings

Number Of Ingredients 16

4 small boneless, skinless chicken breasts
1 onion, quartered
2 ribs celery, halved
1 carrot, peeled and halved
2 bay leaves
3 tablespoons butter
1 shallot, finely chopped
2 cloves garlic, minced or pasted
3 tablespoons flour
A few sprigs fresh thyme, finely chopped
1/2 cup white wine
1 lemon, zested
2 lemons, juiced
1/3 cup light cream, optional
Bread, for serving, optional
A few leaves fresh basil, torn or shredded, for garnish

Steps:

  • Place the chicken in a deep skillet or pot with the onion, celery, carrot, and bay leaves. Cover with just enough water to come to the top of the meat. Bring to a boil, reduce the heat, and then simmer until cooked through, about 12 to 15 minutes. Remove the chicken to a plate with tongs and tent with foil. Strain the poaching liquid and reserve 1 cup.
  • Return the skillet to medium heat and add the butter to melt. Add the shallot and garlic and stir for 2 minutes. Sprinkle in the flour and stir another minute. Stir in the thyme and wine. Add lemon zest and juice, the reserved poaching liquid, and simmer to reduce the sauce and thicken a bit. Stir in the cream, if desired. Slice the chicken and add to the sauce to warm. Serve with bread or a simple pasta dish such as Egg Pasta with Leeks. Garnish with basil and serve.

LEMON CHICKEN BREASTS



Lemon Chicken Breasts image

Tonight, try Ina Garten's surprisingly easy Lemon Chicken Breasts, infused with the flavors of France's Provence region, from Barefoot Contessa on Food Network.

Provided by Ina Garten

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 10

1/4 cup good olive oil
3 tablespoons minced garlic (9 cloves)
1/3 cup dry white wine
1 tablespoon grated lemon zest (2 lemons)
2 tablespoons freshly squeezed lemon juice
1 1/2 teaspoons dried oregano
1 teaspoon minced fresh thyme leaves
Kosher salt and freshly ground black pepper
4 boneless chicken breasts, skin on (6 to 8 ounces each)
1 lemon

Steps:

  • Preheat the oven to 400 degrees F.
  • Warm the olive oil in a small saucepan over medium-low heat, add the garlic, and cook for just 1 minute but don't allow the garlic to turn brown. Off the heat, add the white wine, lemon zest, lemon juice, oregano, thyme, and 1 teaspoon salt and pour into a 9 by 12-inch baking dish.
  • Pat the chicken breasts dry and place them skin side up over the sauce. Brush the chicken breasts with olive oil and sprinkle them liberally with salt and pepper. Cut the lemon in 8 wedges and tuck it among the pieces of chicken.
  • Bake for 30 to 40 minutes, depending on the size of the chicken breasts, until the chicken is done and the skin is lightly browned. If the chicken isn't browned enough, put it under the broiler for 2 minutes. Cover the pan tightly with aluminum foil and allow to rest for 10 minutes. Sprinkle with salt and serve hot with the pan juices.

ELEGANT LAVENDER AND LEMON POACHED CHICKEN BREASTS



Elegant Lavender and Lemon Poached Chicken Breasts image

An easy, romantic and elegant dish to make with chicken breasts, which are gently poached in a lavender infused broth and then served with a creamy shallot and lemon sauce. Use low fat creme fraiche or cream if you are watching your fat intake - it works just as well. Serve these delightful lavender poached chicken breasts with wild rice, pasta or new potatoes and mange tout. This recipe is for two people - but the ingredients can be increased with ease!

Provided by French Tart

Categories     Chicken Breast

Time 30m

Yield 2 Lavender Poached Chicken Breasts, 2 serving(s)

Number Of Ingredients 10

2 boneless skinless chicken breasts
300 ml good chicken stock
10 drops lavender, cooking essence or 1 teaspoon culinary lavender flowers
15 g butter
1 shallot, peeled and finely chopped
2 teaspoons cornflour
3 tablespoons creme fraiche
salt and pepper
1 tablespoon fresh lemon juice
fresh lavender flowers (to garnish)

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.

Nutrition Facts : Calories 338, Fat 19.4, SaturatedFat 10.2, Cholesterol 126.9, Sodium 417.6, Carbohydrate 10.1, Fiber 0.2, Sugar 2.6, Protein 29.9

POACHED CHICKEN BREASTS WITH LEMON VINAIGRETTE



Poached Chicken Breasts with Lemon Vinaigrette image

Both the vinaigrette and the poaching liquid for the chicken are prepared with fresh tarragon. (When buying this herb, look for true French tarragon, which has a delicate anise flavor, rather than the coarser Russian variety.)

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Number Of Ingredients 10

6 to 8 stems fresh tarragon, leaves reserved for vinaigrette
4 sprigs fresh thyme
2 bay leaves
1 teaspoon whole black peppercorns
1 cup sherry
1 celery stalk, roughly chopped
1/2 white onion, coarsely chopped
2 boneless, skinless chicken breasts, split in half
Coarse salt and freshly ground pepper
Lemon Vinaigrette to Make 3/4 Cup

Steps:

  • Make a bouquet garni: Tie tarragon stems, thyme, bay leaves, and peppercorns in a small square of cheesecloth. Place bouquet garni, sherry, celery, onion, and 5 cups water in a medium pot, and bring to a boil over high heat. Reduce heat, and let simmer for 5 minutes.
  • Season chicken breasts on both sides with salt and pepper. Add to the gently simmering liquid, and cook until firm and juices run clear when pierced with a two-pronged fork, 10 to 12 minutes.
  • Remove chicken from poaching liquid, and arrange on serving plates. Drizzle with lemon vinaigrette.

BAKED LEMON CHICKEN BREASTS



Baked Lemon Chicken Breasts image

Lemon chicken baked in a wonderful lemon juice sauce. Great served over rice.

Provided by Sarah

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 3h55m

Yield 4

Number Of Ingredients 7

½ cup unsalted butter, melted
2 lemons, juiced
1 tablespoon paprika
1 tablespoon dried oregano
1 teaspoon garlic salt
salt and ground black pepper to taste
4 (6 ounce) skin-on, bone-in chicken breasts, split

Steps:

  • Mix butter, lemon juice, paprika, oregano, garlic salt, salt, and pepper together in a bowl or resealable bag. Add chicken breasts and marinate in the refrigerator for 3 to 4 hours.
  • Preheat the oven to 325 degrees F (165 degrees C). Transfer chicken to a baking dish, skin-side up. Pour marinade around the chicken.
  • Bake, uncovered, in the preheated oven until no longer pink in the centers and juices run clear, about 45 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

Nutrition Facts : Calories 447.8 calories, Carbohydrate 7.8 g, Cholesterol 156.6 mg, Fat 32.4 g, Fiber 3.8 g, Protein 35.2 g, SaturatedFat 17.2 g, Sodium 578.1 mg, Sugar 0.2 g

POACHED CHICKEN WITH LEMON VINAIGRETTE



Poached Chicken with Lemon Vinaigrette image

Provided by Martha Stewart

Categories     Chicken Breast Recipes

Number Of Ingredients 14

Juice of 2 lemons
1 tablespoon white-wine vinegar
2 tablespoons Dijon mustard
Pinch of sugar
1/2 cup extra-virgin olive oil
Salt and freshly ground black pepper
6 to 8 stems fresh tarragon, leaves reserved and chopped finely for vinaigrette
4 sprigs fresh thyme
2 bay leaves
1 teaspoon whole black peppercorns
1 cup sherry
1 stalk celery, roughly chopped
1/2 white onion, coarsely chopped
2 boneless, skinless chicken breasts, split

Steps:

  • To make the vinaigrette, combine lemon juice, white-wine vinegar, mustard, and sugar in a small bowl. In a slow, steady stream, whisking constantly, drizzle in the olive oil until the mixture is thick and emulsified. Season to taste with salt and pepper. Stir in chopped tarragon, and set aside.
  • Make a bouquet garni: Tie tarragon stems, thyme, bay leaves, and peppercorns in a small square of cheesecloth. Combine the bouquet garni, sherry, celery, onion, and 5 cups water in a medium pot, and bring to a boil over high heat. Reduce heat, and let simmer for 5 minutes.
  • Season chicken breasts on both sides with salt. Add to the gently simmering liquid, and cook until firm and the juices run clear when pierced with a two-pronged fork, 10 to 12 minutes.
  • Remove the breasts from the poaching liquid, and arrange on serving plates. Drizzle with the lemon vinaigrette.

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  • Lightly crush the lavender in a mortar and pestle or with a rolling pin. It should become fragrant. Combine it with the olive oil, lemon, thyme, honey and dijon in a ziploc bag or large container. Stir until combined then submerge the chicken pieces until fully covered. Marinate for 4-8 hours.
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