Chicken Breasts Poached In Butter
|Chicken breast halves||4 , skinned and boned (Room Temperature)|
|Unsalted butter||1⁄4 Cup (4 tbs), melted (1/2 Stick)|
|Minced fresh garlic/Minced fresh onion||1⁄4 Teaspoon|
|Freshly ground pepper||To Taste|
|Fresh lemon juice||1 Tablespoon|
If using oven, preheat to 425°F.
To ensure even cooking, gently pound chicken breasts between 2 pieces of plastic wrap or waxed paper until they are of equal thickness throughout.
Dry thoroughly on paper towels.
Season melted butter with paprika, garlic or onion and salt and pepper.
Dip supremes in seasoned butter and sprinkle with lemon juice (this keeps them white).
Transfer to nonstick skillet large enough to accommodate them in a single layer.
Place buttered waxed paper or parchment over breasts and cover tightly with lid or foil.
Bake, or cook on stove top over medium-high heat, until opaque and springy to the touch, about 8 to 10 minutes; watch closely so they do not overcook (juices should run clear when meat is pierced).
Serving size: Complete recipe
Calories 1175 Calories from Fat 481
% Daily Value*
Total Fat 55 g83.9%
Saturated Fat 31.2 g156.1%
Trans Fat 0.2 g
Cholesterol 520 mg173.3%
Sodium 842.7 mg35.1%
Total Carbohydrates 4 g1.3%
Dietary Fiber 1.3 g5.1%
Sugars 0.7 g
Protein 160 g319.9%
Vitamin A 57.5% Vitamin C 29.2%
Calcium 10.2% Iron 32.6%
*Based on a 2000 Calorie diet