Chicken Breast Poached in Butter and Heavy Whipping Cream

A few days ago, I had a crazy idea: what if I poach chicken breasts in melted butter? Tonight, as I was getting ready to cook my lunch for tomorrow, I ran the idea by the #cooking channel on Ars Technica IRC. There, it was suggested that I also use heavy whipping cream as part of my cooking liquid. After the chicken was cooked, I made a sauce from the remaining poaching liquid. Let me tell you that this dish is heaven in your mouth.

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Jump to Recipe

Start with a medium pot on medium-high heat. Add one stick of butter. I had a little extra in the fridge so I threw it in.

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Add the heavy whipping cream. I was a little short because I made peanut butter fluff the other day (recipe forthcoming) but the extra butter made up for it, right?

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Season your liquid with salt, coarse pepper, and poultry seasoning. I love poultry seasoning and use it in lots of other places, too.

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Mix everything thoroughly.

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Bring just to a boil.

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Plop in your chicken breasts. In the bottom right of this picture, you can see the messy stove. Roomie2 made chili a few days ago.

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Cover the pot.

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Set your timer for 20 minutes. At this point, it is very important that you do not realize that you have no sound set to play when the timer ends.

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Cook the chicken for 2 minutes. Continue to be oblivious to your timer gaffe.

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Turn off the burner. Don’t open the lid!

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When you have about 10 minutes left (I lost track of time)…

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…flip the chicken over as quickly as possible and put the lid back on. You don’t want to let out very much heat!

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When your timer goes of, be ignorant of the fact. Get worried after you think the timer should have gone off three minutes ago. Look at your phone. Freak out when you don’t still see the timer going. Run downstairs and check the temperature of the chicken. You want them to be 155°F.

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Remove from the heat, and cover with foil. Let the chicken sit for 5 minutes while you make the sauce. No picture of the covered chicken but that’s ok because it’s boring. Instead, here is a picture of the cat.

 

Turn the stove back on to medium-low. Bubbles should just barely break the surface of the liquid. Sprinkle in three three-finger pinches of xanthan gum and let it sit for about 20 seconds.

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This is how I get my best results with xanthan gum. Sprinkle it with your fingers and let it sit for a bit before stirring. Also, do not try to wash the xanthan gum off—you’ll just end up a slippery mess. Use a dry paper towel to wipe it off your fingers.

Whisk in the xanthan gum and let the sauce come just to the boil. Check the consistency with a spoon. Dip the spoon in the sauce then run your finger through the sauce. It should leave a line on the spoon.

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Give the sauce a taste. I felt it needed a bit more salt so I stirred some in.

Put a puddle of sauce on the plate, then arrange slices of the chicken on top of the sauce. Eat. Die and go to heaven.

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Chicken Breast Poached in Butter and Heavy Whipping Cream

Ingredients:

  • 2 chicken breast fillets
  • 1 stick unsalted butter
  • 2 cups heavy whipping cream
  • 1 teaspoon salt
  • ½ teaspoon coarsely ground black pepper
  • 1 teaspoon poultry seasoning
  • ½ teaspoon xanthan gum

Directions:

  1. In a medium pot mix butter, cream, salt, pepper, and poultry seasoning, and bring to a simmer.
  2. Add the chicken breasts, cover, and cook for 2 minutes.
  3. Turn off heat and leave chicken covered for another 8 minutes.
  4. Flip chicken and quickly replace the lid. Let sit for another 10 minutes or until the internal temperature of the chicken reaches 155°F.
  5. Remove chicken from liquid and set aside, covered.
  6. Bring liquid to a simmer. Sprinkle on xanthan gum with your fingers and let it sit for 20 minutes before stirring it in. Increase heat and bring the sauce just to a boil. The sauce should coat the back of a spoon.
  7. Taste the sauce and add more salt if needed.

Slice chicken and serve with sauce.

July 31, 2014 at 12:55am | 0 Comments
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Chocolate Custard

custard

  • 8 large egg yolks
  • 1 cup heavy cream
  • 1 cup chocolate-flavored almond milk, unsweetened
  • ¼ cup dark cocoa powder
  • 2 oz baker’s chocolate, unsweetened
  • ¼ cup Truvia
  • 1 tsp vanilla extract
  • 2 Tbsp butter
  • 1 pinch salt
  1. Whisk egg yolks and cocoa powder in a bowl.
  2. Microwave chocolate for 30 seconds then stir. Continue microwaving in 10-second increments, stirring after each, until chocolate is melted. 
  3. In a saucepan, combine cream, almond milk, Truvia, and salt. Bring just to the simmer then remove from heat.
  4. Whisk a small amount of hot cream mixture into egg yolk mixture. Keep whisking small amounts of cream mixture into egg mixture until completely combined. Whisk in melted chocolate. Pour custard back into saucepan.
  5. Over medium heat, cook custard, stirring constantly, until mixture thickens. Remove from heat. Stir in vanilla and butter until butter is melted.
  6. Divide custard into 8 small bowls or cups and cover with plastic wrap directly on surface of custard. Chill for at least 4 hours.

Serve with fresh raspberries, sweetened whipped cream, and/or a dusting of grated 85% dark chocolate.

December 15, 2013 at 3:27am | 0 Comments
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TV 2013-2014 season

These are the shows I'll be watching during the 2013–2014 tv season.

  • ABC

    • Agents of S.H.I.E.L.D., Tuesday, September 24, 8 p.m.


  • CBS

    • How I Met Your Mother (season 9), Monday, September 23, 8 p.m.


  • Comedy Central


  • CW

    • The Vampire Diaries (season 5), Thursday, October 3, 8 p.m. (Tuesdays at 8 p.m. thereafter)

    • The Originals, Tuesday, October 18, 8 p.m.

    • Beauty and the Beast (season 2), Monday, October 7, 9 p.m.

    • Arrow (season 2), Wednesday, October 9, 8 p.m.

    • The Tomorrow People, Wednesday, October 9, 9 p.m.

    • Reign, Thursday, October 17, 9 p.m.

    • Star-Crossed, *midseason

    • The 100, *midseason


  • Fox

    • Sleepy Hollow, Monday, September 16, 9 p.m.

    • MasterChef Junior, Friday, September 27, 8 p.m.

    • Family Guy, Sunday, September 29, 9 p.m.


  • MTV

    • Teen Wolf (season 3b), *Monday, January 6 2014, 10 p.m.


  • NBC

    • Revolution (season 2), Wednesday, September 25, 8 p.m.

    • Dracula, Friday, October 25, 10 p.m.


  • Nickelodeon


I stopped watching NCIS and NCIS: Los Angeles a season ago. I don't know why I stopped but I have a few months to catch back up if I want to. When The Big Bang Theory moved to Thursday nights, opposite The Vampire Diaries, I stopped watching it and haven't caught back up–I'd like to, eventually.

Find out more about your favorite TV shows at my friend shep's site LetsTalkAbout.tv. (I came up with the name!)

CW changed their premiere dates. Bold titles indicate shows with changes.

July 10, 2013 at 8:33pm | 1 Comment
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Keto Jell-o Parfait

sugar-free raspberry parfait

  • 2 8oz packages cream cheese
  • ¼ cup Truvia or other sugar substitute
  • 1¼ cup heavy cream, divided
  • 12 oz raspberries, divided
  • 1 package sugar-free Raspberry Jell-o
  • 2 cups boiling water
  • 1 ½ cups ice water
  • 5 drops liquid sugar substitute
  • ½ tsp vanilla extract

With an electric mixer, mix cream cheese, ¼ cup heavy cream, Truvia, and 6 oz raspberries, until fluffy. Set aside.

Stir 2 cups of boiling water into the Jell-o until gelatin is dissolved. Add ice water and stir.

Mix 1 ¾ cups of Jell-o into cream cheese mixture and pour into a trifle bowl. Transfer remaining 2 cups Jell-o to a measuring cup. Refrigerate cream cheese mixture and remaining Jell-o separately for 1 hour.

Slowly pour Jell-o over the back of a large spoon onto top of cream cheese mixture. Set aside a few raspberries for garnish then sprinkle the remaining raspberries into Jell-o and refrigerate for 3 more hours or until set.

Whip the cream with the liquid sweetener and vanilla. Dollop on top of the parfait and garnish with remaining raspberries.

Variations

  • Substitute mashed fresh strawberries and Strawberry sugar-free Jell-o for raspberries and Raspberry sugar-free Jell-o.
  • Substitute 4 oz of melted coconut oil for 4oz of cream cheese. Mix it thoroughly or when it cools, you'll get little chunks of coconut oil in every bite (although with the berry seeds, not too noticeable).

June 11, 2013 at 12:36am | 1 Comment
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Recipe: Grilled Romaine with Avocado Vinaigrette

This is a refreshing side dish for your grilled steak or chicken.

  • 3 romaine lettuce hearts, washed and dried
  • ½ cup + 2 tbsp. extra virgin olive oil, divided
  • ¼ cup red wine vinegar
  • 1 clove garlic, minced
  • 1 Fresno or jalapeño chile, minced
  • 1 avocado, diced small
  • 1 tbsp flat leaf parsley, chopped
  • salt and pepper to taste

In a bowl, combine the red wine vinegar, salt, pepper, garlic, chile and parsley. Whisk in ½ cup extra virgin olive oil. Stir in the avocado gently—you don't want to mush up the avocado. The vinaigrette will turn creamy and thicken slightly. Set aside.

Make sure your romaine is thoroughly dry. Cut each heart in half and trim the brown end off the stem. You can also trim the tops of the leaves but I like these to get crispy. Brush the cut side of the romaine with the remaining extra virgin olive oil and sprinkle with salt and pepper. Grill on a hot grill, 2-3 minutes per side until browned.

Serve immediately with vinaigrette spooned over lettuce. Makes 6 servings.

June 6, 2013 at 12:39am | 0 Comments
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