A delightful chicken dish infused with the flavors of lemon and herbs, served with a creamy sauce.
Prepare the poaching liquid by combining water, lemon slices, thyme, salt, and pepper in a saucepan.
Use a saucepan large enough to fit the chicken breasts in a single layer for even cooking.
Bring the poaching liquid to a gentle simmer over medium heat.
Avoid boiling the liquid to prevent the chicken from becoming tough.
Add the chicken breasts to the poaching liquid and cook for 15 minutes or until fully cooked.
Ensure the chicken is fully submerged in the liquid for even cooking.
Remove the chicken from the poaching liquid and keep warm.
Cover the chicken with foil to retain its warmth while preparing the sauce.
Melt butter in a saucepan and sauté the shallot until softened.
Stir constantly to prevent the shallot from burning.
Stir in the cornflour and cook for 1 minute.
This step helps to thicken the sauce.
Gradually add the poaching liquid to the saucepan, whisking continuously.
Whisking prevents lumps from forming in the sauce.
Simmer the sauce until slightly thickened, then stir in the cream and lemon juice.
Taste and adjust seasoning if necessary.
Serve the chicken with the sauce drizzled over, garnished with fresh thyme.
Pair with your favorite side dishes for a complete meal.
