This recipe offers a delightful twist on poached chicken, combining zesty lemon and aromatic herbs for a flavorful and juicy dish.
Prepare the ingredients by slicing the lemon and onion into thin rounds and peeling the garlic cloves.
Slicing the lemon and onion thinly ensures even flavor distribution in the poaching liquid.
In a saucepan, combine the water, lemon slices, onion slices, garlic cloves, oregano, and black peppercorns.
Ensure the saucepan is large enough to fit the chicken breasts in a single layer.
Bring the mixture to a gentle simmer over medium heat.
Avoid boiling the liquid to maintain the delicate flavors of the herbs and lemon.
Add the chicken breasts to the saucepan, ensuring they are fully submerged in the liquid.
If needed, add more water to ensure the chicken is fully covered.
Simmer gently for 15-20 minutes, or until the chicken is fully cooked and reaches an internal temperature of 165°F (74°C).
Use a meat thermometer to check the internal temperature for perfect doneness.
Remove the chicken from the liquid and let it rest for 5 minutes before slicing.
Resting the chicken allows the juices to redistribute, keeping it moist and flavorful.
Serve the chicken slices with a drizzle of the poaching liquid and garnish with fresh herbs if desired.
For an elegant presentation, arrange the chicken slices neatly on a serving platter.
