6 skinless, boneless chicken breast halves
6 skinless, boneless chicken breast halves
6 boneless chicken breast halves
1 (12 fluid ounce) can evaporated milk
1/4 cup water
6 tablespoons butter
Place chicken in heavy-duty plastic bag. Place bag in large bowl. Bring chicken to a rolling boil, turning once. Reduce heat to medium. Cover or wrap chicken, drumsticks or tongs, and place in shallow dish. Pour evaporated milk over chicken in pan.
In large skillet, heat butter over medium heat. Stir chicken in butter. Cook 8 minutes, stirring occasionally.
Place chicken in pan. Pour chicken broth and chicken stock over chicken; reduce heat to low. Bring to a low boil, then reduce heat. Cover, reduce heat to low; simmer 15 minutes, stirring occasionally.
Pour chicken stock over chicken. Cover, reduce heat to low.
Return chicken to heat. Cook 5 minutes, stirring frequently. Stir in chicken stock, evaporated milk, butter, and lemon curd. Cook 5 minutes more, stirring occasionally.
Pour chicken broth, lemon curd sauce, chicken stock mixture into stockpot. Pour chicken over chicken stock, stirring occasionally. Simmer 40 minutes, or until chicken is no longer pink.