Miso-Butter Poached Chicken Breasts

1.Pat the chicken breasts dry with paper towels and season both sides lightly with salt and pepper.

2.In a medium skillet over medium heat, melt the butter until it begins to foam.

3.Whisk in the miso paste, ginger, and garlic until smooth and fragrant, about 1 minute.

4.Pour in the chicken stock and mirin, stirring to combine the miso-butter mixture into the liquid.

5.Gently place the chicken breasts into the skillet. The liquid should come about halfway up the sides of the chicken.

6.Reduce the heat to low, cover the skillet, and poach for 12 to 15 minutes, or until the internal temperature reaches 74 degrees Celsius.

7.Remove the chicken from the skillet and let it rest on a cutting board for 5 minutes.

8.Increase the heat under the skillet to medium-high and simmer the poaching liquid for 3 minutes until it reduces into a slightly thickened, glossy sauce.

9.Slice the chicken breasts, drizzle with the reduced miso-butter sauce, and garnish with sliced green onions and toasted sesame seeds.