About This Recipe:
Poaching chicken is one of the most important techniques to master in the kitchen. You can use poached chicken for so many different recipes- in soups, on salads, in sandwiches & wraps, or various dishes that require chicken. Poaching chicken makes it a super lean blank canvass to use in endless ways. It is fairly foolproof, and results in a juicy piece of chicken because of the gentle, indirect heat that is cooking the chicken. I love keeping poached chicken handy in the refrigerator to quickly add protein to weeknight meals.
Enjoy!
Ingredients (4 Servings)
-2 large boneless, skinless chicken breasts
Instructions (30 minutes)
1. In a large pot, place the chicken breasts in a single layer. Cover with cold water until the chicken is fully submerged + a few inches above the chicken.
2. Bring the water to a gentle boil and then remove the pot from the heat. Cover the pot with a tight fitting lid and let sit for about 20 minutes depending on the thickness of your chicken (you can also check that the internal temperature is 165 degrees F.)
3. Remove the chicken breasts and let sit for at least 5 minutes before slicing or shredding.
The Corporate Cookbook 