Poaching is gentle cooking method that uses water or broth at a low heat. It is always a boil, barely at a simmer, that can cook different types of food. The best poaching temperature is between 170F-180F. Do not let your cooking liquid come to a boil or simmer because your chicken can become tough.

Directions

1. Use a wide, shallow pan; place boneless, skinless chicken breasts in the pan
2. Add cold water to the pan until the chicken breasts are fully submerged
3. Bring the water up to temp over medium heat; low and slow is the key to poaching this will result in moist, tender chicken
4. Once it has reached a low simmer, reduce the heat; turn the heat down to low and cover the pan
5. After 10 minutes check the chicken, the internal temperature should be 165F; once it is done take it off the heat
6. Let the chicken rest in the poaching liquid for a few minutes; you can then shred the chicken for your dish such as chicken noodle soup or chicken salad.