Poached Chicken

adapted from About.com Low Fat Cooking

by Anne Halsted and Jeff Lindenbaum

serves 4

4 boneless, skinless chicken breasts

½ tablespoon dried thyme

½ tablespoon dried oregano

3 cups water

pinch of Kosher salt

In a large pan, snugly place all breast meat on bottom of pan. Pour water over chicken and add thyme, oregano and salt. Bring to a boil and then promptly reduce heat to low so that the water is barely simmering. Partly cover and gently simmer for 10 minutes. Turn off heat and allow chicken to remain in the hot water for 15 to 20 minutes. Remove chicken from broth, let cool. Shred chicken with forks or fingers. Save broth for a future use such as making rice or freeze it.

This recipe was developed while testing the Coronation Chicken recipe. The original Coronation Chicken recipe called for cooked chicken but did not specify further. We opted to poach the boneless, skinless breasts. Poached chicken is perfect for chicken salads as this method maintains a tremendous amount of moisture and flavor.