Poached Chicken Breast

Submitted by adopt a greyhound

"Good way to prepare chicken breast for salads, or casseroles."

 

• Ready In: 33mins
• Ingredients: 2
• Serves: 2-4

ingredients

• water to cover chicken breast
• 2 -4 chicken breast halves

directions

1. Bring water to a boil.
2. Add chicken breast.
3. Turn down the heat and simmer for 12 minutes.
4. Take off the heat and let them sit for at least 15 minutes.
5. Add to recipe as needed.

Reviews

[thedancingdryad]

As a culinary student, one of the first things we are taught about poaching is DO NOT BOIL! The ideal temperature for poaching is between 150 and 180 degrees Fahrenheit. Boiling will toughen the meat. We are also taught not to use water, as this will leach the flavor from the meat--instead, use a liquid that is more flavorful than the meat; stock, broth, etc. I'm not surprised that people have had to modify this recipe.

 

[Catte Nappe]

This is a keeper. Where I shop often has specials on chicken breast - usually 2 pounds for free - and I end up with way more than I can use for the two of us in a week, let alone a meal. I used this recipe, with some celery seed and onion powder for flavoring. I used one breast a day or two later for a quick weeknight meal of chicken stir fry, and froze one to use several days later in a cold plate Nicoise type salad. It was just fine after being frozen and thawed. The others are ready and waiting for whatever - chicken salad? Drop in some broth with rice or pasta and veggies for a quick homemade soup? Maybe chopped up in a quesadilla?

 

[bmcnichol]

I used this recipe to make chicken for chicken salad. I followed other reviewers suggestions and added celery seed, onion powder and bouillon to the water. I still thought the chicken was a bit bland but I just added extra ingredients to my salad.

 

[Kasha]

Used stock to add taste but thought it was a bit overcooked as written.

 

[scnorman]

I tried this recipe twice. I didn't rate it the first time because I thought that I must have done something wrong. While I didn't have to throw out the poached chicken, I did find that I had to use it in a meal that had enough other ingredients so that the tough chicken didn't stand out too much. I'll stick with my old way from now on.