Poached Chicken... for Numerous Things

Here is my recipe for poached chicken. Yes, it's a pretty simple thing that's not all that exciting, but poached chicken can be used for numerous dishes. It's great on top of salads, reheated for chicken tacos, or added to a casserole. One of my favorites is Chicken Salad, which I'll post tomorrow. Anyways, are your ready for this? OK, here we go!

1-1/2 lb. boneless skinless chicken breast
1 lemon
3 sprigs fresh thyme*
1 sprig fresh rosemary*
1 sprig fresh sage*
6 whole black peppercorns

Fill a saucepan with 2-3 inches of water. Add the juice of the lemon, the thyme, rosemary, sage, and peppercorns. Cover with a lid and bring to a boil.

Once the poaching liquid has boiled, add the chicken breasts, turn the heat down to medium and recover. Cook for 15 minutes or until chicken is firm and no longer pink. Allow chicken to cool and dice into one inch pieces.

And that's it, you just poached yourself up some chicken, enjoy!

Jeannette

*For the fresh herbs, instead of spending money on bunches of herbs that will potentially go to waste, I like to buy the package with the thyme, rosemary and sage all in one, usually called Poultry Blend.