I’m asked this question over and over again: “Why do my chicken breasts turn out so dry?” The answer? You overcooked them. But this simple answer masks a tough problem. Salmonella is present in a huge percentage of raw chicken, including organic chicken. The only way to kill it is by cooking your chicken until it is well done. Unfortunately, it’s a thin line between well done and overdone.
If you poach your chicken breasts briefly, turn off the heat, cover, and then leave the breasts in the pan to finish cooking, they will turn out moist and tender every time; plus, you’ll be left with a broth to use in other recipes. Follow this recipe exactly and you can’t go wrong.
Yield : Makes 4 Servings
Prep Time : 3 Minutes
Cooking Time : 20 To 25 Minutes
Ingredients
- 3 cups Homemade Chicken Stock
- 1 to 1½ pounds boneless, skinless chicken breast halves
Directions
1. Bring the chicken stock to a boil over high heat in a saucepan just large enough to hold the chicken breasts in one layer; add the chicken breasts, making sure they are covered by the chicken stock. Simmer them very gently, uncovered, for 7 minutes. Remove the pan from the heat, cover it, and let it stand for 10 minutes.
2. Remove 1 chicken breast to a plate and cut into the center to make sure the breast is cooked through. If it is, remove the remaining breasts to the plate. If it is not, return it to the saucepan, cover the pan, and simmer it for 2 minutes more, then remove the chicken to the plate and set it aside to cool. Reserve the chicken stock for another use. After the chicken has cooled slightly, use it as directed in a recipe.
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