Poached chicken breast
Cook a chicken breast in an infused liquid for a beautifully tender, lightly seasoned piece of meat that's perfect for adding to salads, soups and sandwiches
- 1 carrotroughly sliced
- 1 celery stickroughly chopped
- 3 large garlic cloves
- ½ small bunch parsley
- ½ small bunch dill
- 4 skinless chicken breasts
- 1l cold water
Nutrition: per serving
- kcal133
- fat1glow
- saturates0.4g
- carbs0g
- sugars0g
- fibre0g
- protein30g
- salt0.31g
Method
step 1
Tip the carrot, celery and garlic into a large saucepan. Tie the herbs together in a bunch with a piece of kitchen string, then add to the pan with the chicken breasts, water and 2 tsp salt (adding a little more water if it doesn’t quite cover the chicken). Bring to the boil, then immediately lower to a simmer and cook over a very low heat for 10-12 mins, or until the juices run clear in the thickest part of the breast.
step 2
Remove the pan from the heat and scoop out the chicken breasts from the poaching liquid. Slice or tear the chicken into pieces and use in salads, soups or sandwiches.