Creamy Poached Chicken with Lemon and Thyme

Wild Rice

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

Milk Poached Chicken

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