Ingredients
- 2 boneless, skinless chicken breasts approximately 8.5 ounces each
- 1 lemon quartered
- 1 bay leaf
- 2 cloves garlic minced
Instructions
- Remove the chicken breasts from the fridge and let rest 30 minutes prior to cooking so they come to room temperature.
- Fill a saucepan with enough water to submerge the chicken breasts by at least 2 inches when placed in a single layer.
- To the water, add the quartered lemon, bay leaf, and minced garlic.
- Bring the water to a rolling boil.
- Carefully place the chicken breasts in the boiling water, cover with a lid, and bring back up to a boil. Immediately remove the saucepan from the heat and set aside for 20 minutes, allowing the chicken to poach in the hot water.
- After poaching, remove the chicken breasts from the water and slice to check for doneness. You can also use a meat thermometer; the chicken is done when it reaches 165 degrees Fahrenheit.
- If not serving immediately, allow to cool uncovered before storing in the fridge.
