I cut this recipe out of our paper a few weeks back and had a chance to try it out this morning. It is a winner. Another email friend also tried it and really was pleased with the results. The recipe is from the two ladies that write Desperation Dinners.
"If you can boil water, you can poach chicken. The tricky part is to have a little faith in the method, as it does sound too easy to be true.
Take a bunch of boneless, skinless chicken breasts, and put them in a soup pot. Add enough cold water to cover the chicken. Put a lid on the pot and bring it to a rolling boil over high heat. This will take about 5 - 6 minutes or so.
Now for the faith factor: As soon as the water boils vigorously, take the pot off the heat. Let it stand, covered, until the chicken is cooked through. This will take about 15 minutes.
The natural tendency is to doubt whether the chicken will get done. However; the water is plenty hot for the job, plus taking the pot off the heat is the secret to ending up with tender, moist meat.
This works as long as you use boneless, skinless chicken breasts, which aren't so moist and tender if you boil the daylights out of them."
From Ann: I cooked two breasts for a crock pot soup I was making and they were very moist when I cut them up for the soup pot. If you cook up a bunch you have ready makins for salad, casseroles, etc.
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