Name: Poached Chicken Breast
Prep time: 15 min
Cook time: 15 min
Yield: 4
Ingredients: Chicken stock - 1 (32 fluid ounce) container; Water, or more if needed - 32 fluid ounces; Yellow onion, peeled and slits cut into it - 1; Celery, stalks (including leaves) separated - 1 bunch; Carrots - 3; Tomato paste, or more to taste - 2 tablespoons; Salt - 1 tablespoon; Whole black peppercorns - 5; Bay leaf - 1; Skinless, boneless chicken breast halves, each cut in half - 2 pounds

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Poached Chicken Breast

1. Chicken stock - 1 (32 fluid ounce) container

2. Water, or more if needed - 32 fluid ounces

3. Yellow onion, peeled and slits cut into it - 1

4. Celery, stalks (including leaves) separated - 1 bunch

5. Carrots - 3

6. Tomato paste, or more to taste - 2 tablespoons

7. Salt - 1 tablespoon

8. Whole black peppercorns - 5

9. Bay leaf - 1

10. Skinless, boneless chicken breast halves, each cut in half - 2 pounds

How to cook deliciously - Poached Chicken Breast

1. Stage

Combine chicken stock, water, yellow onion, celery, carrots, tomato paste, salt, peppercorns, and bay leaf in a large pot; bring to a gentle simmer. Decrease heat to medium-low and simmer, checking flavor occasionally, until vegetables are slightly tender, 30 to 45 minutes.

2. Stage

Bring stock to a boil and add chicken, pouring in more water if chicken isn't completely covered in liquid. Bring poaching liquid to a boil; remove pot from heat and cover tightly with a lid until chicken is no longer pink in center, about 15 minutes. An instant-read thermometer inserted into center should read at least 165 degrees F (74 degrees C).