Creamy Thyme Lemon Chicken | Whitney Port | Tastemade

What's better than a cozy dinner party with friends? Thanks to Whitney Port & LACTAID®, you can impress your guests with creamy, indulgent dishes without having anything to worry about later. Milk the moments of your dinner party! Sponsored by @Lactaid.


Ingredients —

Wild rice:
1 cup wild rice
2 cups water or broth
1/2 teaspoon salt
Poached chicken:
3 cups LACTAID® 2% Milk
1 pound boneless, skinless chicken breast
1 teaspoon salt
1 teaspoon black pepper
4 sprigs fresh thyme, minced
4 sprigs fresh sage, minced
2 cloves garlic, minced
1 lemon, zested
3 tablespoons tahini
2 tablespoons all-purpose flour

Garnish:
Fresh thyme leaves
Lemon zest

Steps —

For the wild rice: In a large pot, combine rice, water and salt 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® 2% to a large, cold saucepan.

Season chicken breasts with salt and pepper, and submerge them in the LACTAID® 2% Milk in one even layer. Milk should just cover the surface of the chicken breasts. Place thyme, sage, garlic and zest in the pan. Place pan over medium heat and 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 1/4 cup of milk mixture into a small bowl. In a separate small bowl, stir together tahini and flour. Add the reserved milk mixture and stir 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 and more lemon zest.


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