Perfect Poached Chicken

Boneless, skinless chicken breasts

Low-Sodium Chicken stock or broth

Dry White Wine (may use water instead)

1 carrot, chopped

1 rib of celery, chopped

1/4 small onion, chopped

1 small clove garlic, whole

2 - 4 black peppercorns, whole

Gently pound the thick end of the chicken breasts with a smooth meat mallet or a small frying pan until it is about the same thickness as the middle of the breast.

In a large sauté pan, add the carrots, celery, onion, garlic and peppercorns. Lay the chicken breasts on top of the vegetables in a single layer; do not overlap. Add sufficient low-sodium chicken broth to cover the breasts with about 1/2" of liquid. If desired, you can use some dry white wine or water to supplement the broth. Poaching liquids should be at room or tap temperature, not cold nor hot.

Cover the pan and bring it just to a boil over medium-high heat, then immediately reduce the heat to a low simmer. Let the chicken simmer for 2 - 3 minutes, then turn off the heat. Leave the lid on and let it sit off the heat for 30 minutes. If cooking on an electric stove, move the pan to a cold burner.

After 30 minutes, remove the breasts from the pan and use in any recipe calling for poached chicken.