A Perfectly Juicy Chicken Breast
Chicken breast has kind of a bad rap these days for its tendency to turn dry, stringy, and utterly uninteresting when overcooked. Fortunately, we know that water can be a much gentler cooking medium than oil, and we can use this to our advantage. This basic technique of poaching (a.k.a. cooking in hot water) yields perfectly tender, juicy chicken breast every time. And because chicken is such a great “blank canvas” when cooked this way, you can then use it for any number of things, from sandwiches to salads to shredding over rice or topping noodle soups.
medium pot with lid
chicken breast 1 pound
salt 2 teaspoons
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