A simple, classic cooking method that is easy and quick for busy cooks. Use poached chicken breasts for weeknight dinners topped with a sauce or vinaigrette, and in entree salads for dinner and lunch.
Course Main Course
1 1/2poundsbonelessskinless chicken breasts
Water to cover in the pot
1/2smallonionor use leek or shallot, sliced
3garlic clovespeeled and crushed
a small handful of fresh thyme sprigs
a pinch of sea salt
Trim chicken breasts of any excess fat. Place chicken breasts in a pot or pan just large enough to hold them in a single layer. Cover with water by about two inches, enough so that the chicken will be totally submerged. They must be totally under water.
Bring the water up to almost a simmer (you will see small bubbles) and skim any grayish foam that develops. The water temperature should be between 160° - 180°. Turn the heat to low so there are almost no bubbles. After skimming, add your aromatics, lemon and wine.
Poach chicken breasts until they reach 165° internally then remove them from the pan. Use a digital thermometer to test. Timing for poaching depends on the size of your chicken breasts. Typically they will cook in 15-18 minutes. When they are done, remove the chicken breasts from the pot and serve warm, or cool then refrigerate. Well wrapped they will be good for up to 4 days, or freeze for future use.
Recipe from Chef Sally Cameron of AFoodCentricLife.com