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Poached Chicken Breasts
- Makes
4
breasts - Difficulty
Easy
By John Ash
Published 2004
This basic recipe for poaching chicken breasts yields not only a moist, tender breast but also a delicious broth that can be used for soups and sauces—or to poach more chicken.
Ingredients
2 cups 3 cups
Method
In a deep skillet or saucepan that will allow the breasts to sit in a snug single layer, combine the white wine, stock, cloves, bay leaf, and green onions. Bring the mixture to a boil and then reduce the heat and simmer for 3 to 4 minutes to extract some flavor from the seasonings. Place the chicken breasts into the simmering stock, which should cover the chicken completely; if it doesn’t, add
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