Bring the chicken to a boil over medium heat. Cover, reduce the heat to medium low, and gently simmer until the chicken is ...

Slightly sticky and sweet, teriyaki chicken uses only 7 ingredients and is ready in 30 minutes. The chicken is simmered in ...

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Bring to a boil over high heat. Slip chicken breasts into liquid and return to a simmer. Turn off heat and let chicken slowly poach until an instant-read thermometer inserted at the thickest part ...

Keep poached chicken in the refrigerator ... 2½ pounds (more or less) boneless, skinless chicken breast halves Combine the water and salt in a 10- to 12-inch deep heavy-bottomed pan (a sauté ...

"Inspired by the famous Italian dish vitello tonnato (veal in tuna sauce), my chicken tonnato is made with skinless, boneless breasts poached in a vegetable broth and served on a bed of arugula. The ...

Slice the chicken breasts in half and place in the hot stock. Replace the lid and leave to poach gently for 12 minutes – don’t let the stock boil. Remove from the stock and slice into thin strips.

If you don’t feel like picking up a rotisserie chicken from the store, use poached boneless, skinless chicken breast instead. Toss in a couple of handfuls of peppery arugula or green spinach for a ...

You can freeze chicken breasts, well wrapped to keep out any ... or drop into a simmering broth and poach for a few minutes. When roasting, it's best to keep the skin on to prevent the meat ...

Yields: 4-6 servings Prep Time: 5 mins Total Time: 20 mins 4 boneless skinless chicken breasts 2 tbsp. kosher salt 1 tsp. whole black peppercorns ...