| Servings: 4 |
Prep: 10 minutes
|
Cook: 20 minutes |
Ingredients
- 3 boneless, skinless chicken breasts (5 to 6 ounces each)
- 1 teaspoon whole black peppercorns
- 1 dried bay leaf
- 2 garlic cloves, peeled and crushed
- Kosher salt
Instructions
- Place the chicken breasts in a medium saucepan and add enough water to cover by about 1 inch. Set over medium-high heat.
- Add the peppercorns, bay leaf, garlic, and a modest amount of salt.
- Bring to a boil, then skim off and discard any foam that rises to the surface.
- Reduce the heat to maintain a very low simmer. Cover and cook until the chicken is tender and cooked through, about 12 to 15 minutes
- Transfer chicken to a cutting board. Once cool enough to handle, thinly slice against the grain at an angle.
Rebecca's Notes
- Quality matters here! If you're going to poach a chicken breast and want a tender texture, opt for fresh, local, pasture raised chicken. Chef Alli gets hers from Pure Pastures. Conventional store-bought chicken is fine in many cases, but not here!
- Recipe courtesy of Chef Alli
- Image courtesy of The Modern Proper