You might have a selection. You may overcook hen breasts to the purpose the place they’re dry and principally devoid of taste, or you need to use an on the spot learn meat thermometer and have juicy, tender hen breasts which are cooked by way of.
Do you have to properly go for the latter, right here’s how you’re taking hen’s temperature: Insert the probe from the aspect, horizontally into the breast. You need the probe to be at the least one inch in (which is why you may’t stick it in from the highest). The tip must be on the heart of the thickest a part of the breast.
When the thermometer registers 160 levels, it’s each protected, and nonetheless moist and tender.
In case you aren’t certain whether or not your thermometer is working, use tongs to carry the stem in boiling water: it ought to register 212 levels.
There are numerous variations on the recipe under. Use capers rather than the feta. This isn’t a recipe to make use of dried herbs, however most leafy recent herbs would work superbly, so take into account recent parsley or basil fairly than oregano. For these of you who’re off wheat flour, strive rice flour.
The dish works rather well with or with out cheese. The true essence of the dish is the stunning lemon butter sauce — served, in fact, over completely cooked hen breasts.
Rooster Breasts with Lemon and Feta
4 (6-ounce) boneless skinless hen breast halves
3/4 teaspoon salt, divided
1/4 teaspoon floor black pepper
2 tablespoons all-purpose flour
2 tablespoons olive oil
1/2 cup dry white wine
3/4 cup unsalted hen broth
2 tablespoons recent lemon juice
1 sprig plus 1 tablespoon recent oregano leaves, divided
2 tablespoons unsalted butter
1/3 cup crumbled feta cheese
1. Season the hen with 1/2 teaspoon of the salt and the pepper. Unfold the flour on a plate and dredge hen to coat.
2. Warmth the oil in a 12-inch nonstick skillet over medium-high warmth. Add the hen and prepare dinner till frivolously browned, 4 minutes per aspect. (It is not going to be absolutely cooked). Switch to a plate.
3. Add the wine to the skillet and convey it to a boil. Proceed boiling 2 – 3 minutes till it’s decreased to about 1/4 cup. Add the broth, lemon juice, sprig of oregano, and the remaining 1/4 teaspoon salt to the skillet. Deliver it again to a boil and prepare dinner 1 minute. Add the hen, scale back the warmth to medium and simmer, turning sometimes, till an instant-read thermometer inserted horizontally into the thickest a part of every breast registers, 160°F, about 2-3 minutes. Take away (and discard) the oregano sprig, take the skillet off the warmth, and swirl within the butter till melted. Plate the hen and sprinkle with the feta cheese and oregano leaves.
MAKES 4 SERVINGS