Serves: You Decide
4 boneless skinless chicken breast halves
2 cups (roughly) water or chicken broth
4 cloves garlic, minced
1 tablespoon olive oil
1 bay leaf
1 tablespoon rosemary
1 teaspoon thyme
1/2 teaspoon salt (omit if using broth)
Choose a pot just large enough to hold your chicken in one snug layer. Heat the olive oil in the bottom of the pot and then sauté the garlic for two minutes. Layer the chicken on the bottom of the pan and cover with water or broth. There should be about one inch of water above the meat. Add in your herbs and put on high heat to boil.
When the water comes to a boil, cover the pan most of the way with a lid, leaving about a one inch gap between the lid and the edge of the pan. Turn it down to a low boil and cook for 15 minutes. When the timer goes off, remove the pan from the heat. Put the lid on completely and let the chicken sit in the hot water for 20 minutes.
You now have perfectly poached chicken ready to be cubed or shredded and used in other dishes, or even enjoy all by itself if you like.
Recipe by: Kelly Sink
I made a batch if this last night, and as I didn't have any rosemary, I substituted Italian seasoning for both it and the Thyme. It turned out WONDERFULLY! I can't wait to brown some off in the next recipe!
ReplyDeleteI've also got some more breasts to do, but this time I think I'm going fora Garlic Dill, or maybe a lemon-pepper, just for kicks.