Poached Chicken Breast

I think poached chicken is underrated (except of course the Hainanese variety with gets plenty of acclaim). It's the perfect topping for a salad, a way to not suffer on restricted diets, and makes great sandwiches since it isn't dry. My method is as close to set and forget as possible, and uses our Galil blend to add rich flavor with no added salt. Just remember to start with great quality chicken!

Author

Christian Leue

Servings

4

Category

Side Dish

Ingredients

• 1 Tbsp Galil N13
• 1 fresh lemon
• 2 cloves fresh garlic, finely minced
• -or- 1 tsp granulated garlic
• 2 (1/2 pound) boneless and skinless chicken breasts*

Directions

1. In a pot with a lid add 3 quarts of water and the Galil in a fine tea strainer or muslin bag. Cut the lemon in half. Squeeze half into the pot, reserving the other half. I like to add the squeezed lemon half as well to get the flavor of the pith and zest, up to you. Add the garlic (either fresh or granulated), and bring to a boil.
2. Once the water boils, add the chicken breasts, cover the pot, and remove from heat.
3. After 30 minutes‡ remove the chicken breasts, then serve with the remaining lemon half, slicing the chicken against the grain.