I have so much going on right now it’s not even funny, but there is going to be a ton of stuff coming your way very soon.
But for tonight, how about a new recipe for chicken. As much I love the grill, it’s gets tiring sometimes and I wanted to try something different. And, since I have never poached chicken, let alone anything, before, I thought tonight would be a good night to try it out.
The goods
- 1-2 chicken breasts, cut in 1/2 with tenders* removed
- 1tbls very coarse ground black pepper
- 1 tbls salt
- 1 jalepeno, cut in half stem removed
- 3 lemons, juiced
- 2 tbls butter
*Tenders are the rib meat on the back of the breast. There will be one on each side. And yes, this is the part that chicken tenders are made from.
- In your high-sided frying pan, fill it 1/2 way with water. Add spices and bring to boil.
- Reduce heat and add chicken, lemon juice and the rinds of 1 lemon. Heat should be enough to keep the water below a simmer
- Cook for approx. 20 minutes, covered. Be sure to check for doneness when it’s done. Should be cooked all the way through.
- Drain all but about 1/4 inch of liquid from the pan, remove the lemon and jalepeno and add butter. Turn the heat back up to high and turn to chicken to coat.
- Remove chicken and continue to boil the liquid in the pan until it reaches the consistency you like
- Place chicken on serving platter and cover with the sauce. Serve from the platter
Talk about good. Oh man on man. Easy too. Even the lad liked this enough to say he wouldn’t mind if I cooked it again. Sweet!
5 Responses to “A new recipe”
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May 7th, 2008 at 9:08 pm
[...] Chicken a bit a go. Made it again tonight and updated the post to include a pic. Check it out here. Posted in Food — by db on [...]
May 7th, 2008 at 9:12 pm
Looks good. How long did it take?
May 7th, 2008 at 9:17 pm
Total cook time for the chicken is about 20 minutes. Add about 10 for the sauce so call it 30 minutes start to finish.
Not counting any side dish.
I made changes to the sauce this week by adding about 2tsp of Basalmic vinegar and a bit of lemon zest. If I would have let it reduce properly, I’m sure it would have been awesome! But, I didn’t and it was still pretty saucy.
May 7th, 2008 at 10:10 pm
Sounds and looks tastey, especially with the vinegar and lemon zest and ultimately with the jalapeno.
Have you ever tried dijon mustard as the kicker instead of the jalapeno and vinegar? It goes well with lemon.
May 7th, 2008 at 10:16 pm
I haven’t as this is only the 2nd time I’ve made it, but that sounds like a great idea that I might use next time I make this (which will probably be next week).
Thanks Lex!