Prep 15 mins
Cook 5 mins
I do about 12 breasts at a time and freeze for sandwiches or wraps or I use it for stirfry's.
- 4 (453.59 g) boneless skinless chicken breast halves
- 354.88 ml water
- 236.59 ml diced onion
- 118.29 ml chablis or 118.29 ml other dry white wine
- 118.29 ml sliced carrot
- 118.29 ml sliced celery
- 10 black peppercorns
- 4 sprig fresh parsley
- 4 sprig fresh thyme
- 2 bay leaves
- Place chicken in a large saucepan; add water and remaining ingredients, and bring to a boil.
- Reduce heat, and simmer, uncovered, for 5 minutes or until chicken is done.
- Remove from heat, let stand, uncovered, 20 minutes.
- Place chicken and poaching liquid in a large bowl; cover and chill, or, put just the chicken in freezer bags and freeze for another time.
This was perfect for the Club sandwiches that I made last night & what a great idea about advance preparation. I'll be 1 step ahead for those "Chef" and "Cobb" salads in the summertime. Thank you!!
This is a great basic recipe in addtion to giving me the correct timings of boiling vs letting the chicken sit in hot water in order to stay moist. The recipe also gave me an idea of the kind of herbs and flavors I can add and it comes out GREAT every time. Something so simple can be so good......
We used this tonight to cook chicken for Ro-tel Chicken Spaghetti. I also had the problem with my larger breasts not cooking completely but it was fine since it was fine since I was baking a casserole for 30 minutes. I will cut the chicken next time. I also used chicken broth instead of water. I then used the broth in the recipe I was making.