Slow-Poached Lemon Chicken

This is a nice dinner entree when you forget to take stuff out of the freezer in time, like I did today. [blush]

Put 2 frozen chicken breast halves (leave skin and bone intact)
into a skillet. Pour extra virgin olive oil on top and the juice of 1/2 lemon. Sprinkle with sea salt and freshly ground black pepper. Poach over low heat for 30-45 minutes or until just cooked through. Remove from skillet, set aside 5 minutes, then cut into slices down to bone but not all the way through. Believe it or not, this served a family of 5 (dd was in KY practicing with choir), with side dishes!

I was planning to add some white wine or vermouth halfway through cooking, and sprinkle with some freshly chopped flat-leaf parsley before serving, but by then my energy level was down to ZERO, so I served as is, simply topped by the cooking juices. But if you want it fancier looking that’s what I would do.