Poached Chicken Breasts
By Yewande Komolafe · cooking.nytimes.com
20 min3 chicken breasts
Tender, moist chicken breasts gently simmered in seasoned water with aromatics, then sliced.
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| prepFill medium saucepan with water to cover chicken by 1 inch | |||
| 3 boneless, skinless chicken breasts (5 to 6 oz / 140 to 170 g each) | Bring to boil, skim foam, simmer 12–15 min | Transfer chicken to board, discard liquid | Cool, slice against the grain at an angle |
| 1 tsp whole black peppercorns | |||
| 1 dried bay leaf | |||
| 2 garlic cloves, peeled and crushed | |||
| Kosher salt (Diamond Crystal) to taste | |||
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