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Poached Chicken by Linda Larsen

When a recipe calls for sliced or chopped cooked chicken, this is the recipe to use. Poach a lot of chicken, chop and freeze, and you'll be ready for anything.

EASY

INGREDIENTS | YIELDS 8 BREASTS; 6 CUPS CHOPPED COOKED CHICKEN

  • 1 cup chicken broth
  • 1 cup water
  • 3 tablespoons lemon juice
  • 2 sprigs fresh thyme
  • 8 boneless, skinless chicken breasts

  1. Combine broth, water, lemon juice, and thyme in large skillet; bring to a simmer over medium-high heat.

  2. Add chicken; reduce heat to low. Cover and simmer for 20–25 minutes or until chicken registers 160°F.

  3. Remove chicken from skillet and place in glass baking dish. Pour poaching liquid over. Cover and chill until chicken is cold. Then slice or chop and use in recipes.

  4. Can be stored in refrigerator for 3 days or frozen for up to 3 months.

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