8
Jan

How-to: Poached Chicken

Poached chicken is an easy way to prepare chicken fat-free that actually tastes good. I’ve never been a big fan of chicken breast in general because it is usually cooked to the point of dryness with very little flavor. Poaching chicken breasts in liquid, however, produces tender and moist chicken that you can then add to soups, salads, sandwiches, and recipes galore. My husband loves it on salads so I make a few on the weekend and pack salad lunches for him to take to work. I’ll leave you with some quick lunch ideas below :)

All you need is boneless, skinless chicken breasts and water. You can also add aromatics as noted below.

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Place rinsed & trimmed chicken breasts in a large, straight-sided skillet or pot (for which you have a cover).

Add any aromatics you may want to use – I like fresh herbs, onion, and lemon. You can add any variety of vegetables, herbs, and spices. Ginger and soy sauce is nice if you plan on making an Asian dish. Season with fresh ground S/P – or use whole peppercorns.

Fill the skillet with enough water to cover the chicken breast.

Heat the skillet on medium-high and bring to a boil. Cook for 3 minutes at a gentle boil. Cover the skillet and remove from heat. Let stand in the hot water until cooked through, flipping halfway through.

*2 lbs. of chicken generally takes about 15 minutes.

Remove from the water immediately, drain on paper towels. Shred or slice.

Quick lunch ideas:

*Serve shredded over greens with dried cranberries, goat cheese, chopped walnuts, and balsamic vinegar.

*Serve sliced on wheat bread with sliced avocado, lettuce, tomato, and Swiss cheese.

*Toss shredded chicken with Greek yogurt, fresh tarragon or basil, golden raisins, and scallions. Serve over greens or on bread.

*I use poached chicken in a number of casserole and Mexican dishes like enchiladas. I will post examples of both shortly!

 

2 Responses to “How-to: Poached Chicken”

  1. I don’t poach chicken, or haven’t. But it sounds great. I do like to cook chicken in salsa verde or tomatoes and then shred it for tacos. Same concept right?

    • thequickanddirtycook says:

      Very similar … it’s the only way I’ve really learned to like non-roasted chicken (love a good roasted chicken!) because it stays moist. Plus it’s nice when you want a light protein.

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