Poached Chicken Breast

Rinse breasts thoroughly under running cold water.

Place in a saucepan large enough to hold them in a single layer.

Add cold water to a depth of 1-inch above the breasts and any optional items.

Remove the breasts from the pan.

Set the pan over high heat and bring to a full boil.

Return breasts to pan, skin side down.

When water returns to boil, turn heat down low and simmer 17 minutes, checking to make sure bubbles continue to break the surface throughout the cooking.

Remove pan from heat and let breasts stand in the liquid for 30 minutes.

With a slotted spoon, remove breasts; when cool enough to handle, pull off skin and remove bones.

Serve immediately or refrigerate immediately. Serves 4.