Creamy Poached Chicken with Lemon and Thyme

Recipe by: LACTAID® Brand

Poaching chicken in LACTAID® Reduced Fat 2% Lactose-Free Milk is an easy way to have juicy, flavorful chicken breast ready in no time. The chicken is infused with thyme, sage and lemon and topped with a creamy, nutty tahini sauce that pairs perfectly with tender wild rice. Garnish with fresh thyme and extra lemon zest for an extra pop of flavor and color.

Servings

Prep Time

0 min

Cook Time

0 min

Total Time

45 min

Ingredients

For the Wild Rice

1 cup wild rice

2 cups water or broth

1 teaspoon salt

For the Milk Poached Chicken

2 cups LACTAID® Reduced Fat 2% Lactose-Free Milk

1 pound (4 pieces) boneless, skinless chicken breast

1 teaspoon salt

1 teaspoon black pepper

1 lemon, zested

5 sprigs fresh thyme, minced

4 sprigs fresh sage, minced

2 cloves garlic, minced

3 tablespoons tahini

2 tablespoons all-purpose flour

Text Ingredients

Directions

For the Wild Rice

Combine rice, water and salt in a pot and bring to a boil over high heat.
When the water begins to boil, lower the heat to a simmer and cover the pot.
Simmer until water is evaporated.
Fluff with a fork. Set aside until ready to serve.

For the Milk Poached Chicken

Add LACTAID® Reduced Fat 2% Lactose-Free Milk to a large, cold saucepan.
Season chicken breasts with salt and pepper, and submerge them in the LACTAID® Reduced Fat 2% Lactose-Free Milk in one even layer. Milk should just cover the surface of the chicken breasts.
Place thyme, sage, garlic and zest in the pan with the chicken. Then, place the pan over medium heat bring mixture to a simmer.
Once the milk begins to simmer, cover the saucepan and cook the chicken on low for about 12 minutes.
When the chicken is cooked through, use tongs to remove the chicken and place on a cutting board to rest.
Ladle ¼ cup of milk mixture into a small bowl.
In a separate small bowl, stir together tahini and flour. Add the reserved cooking liquid and mix until a paste like consistency is formed.
Add paste mixture into the cooking liquid and whisk until thoroughly combined. Cook for about 5 more minutes until the sauce has thickened.
Thinly slice chicken and arrange over wild rice. Top with cream sauce and garnish with fresh thyme.