No current photos.

Add this recipe to your:

Send this recipe:

Nutrition Facts
Serving Size 1 (72g) Recipe makes 2 servings
Calories 124
Calories from Fat 60		(48%)
Amount Per Serving		%DV
	Total Fat 6.7g	10%
	Saturated Fat 1.9g	9%
	Monounsaturated Fat 2.8g
	Polyunsaturated Fat 1.4g
	Trans Fat 0.1g
Cholesterol 46mg		15%
Sodium 45mg		1%
Potassium 159mg		4%
Total Carbohydrate 0.0g		0%
	Dietary Fiber 0.0g	0%
	Sugars 0.0g
Protein 15.1g		30%
detailed view... how is this calculated?

Menus using this recipe:

Recipes for March 2007

Sandylee

people who like this recipe also like:

Banana Banana Bread

By: Shelley Albeluhn

Butter Roasted Carrots

By: Cookin-jo

Avocado Corn Salad

By: ratherbeswimmin'

Easy Hamburger Stroganoff

By: MsSally

Poached Chicken Breast

Recipe #101403 | 33 min | 3 min prep | add private note

⁽¹⁷⁾ RATE IT NOW Print Recipe

By: adopt a greyhound
Oct 6, 2004

Good way to prepare chicken breast for salads, or casseroles.

SERVES 2 -4 (change servings and units)

Ingredients

water to cover chicken breast
2-4 chicken breast halves

Directions

1
Bring water to a boil.
2
Add chicken breast.
3
Turn down the heat and simmer for 12 minutes.
4
Take off the heat and let them sit for at least 15 minutes.
5
Add to recipe as needed.

Questions about this recipe?

Featured Reviews for This Recipe

From: hawaiibg

On Sep 3, 2008

0 people found this review helpful

Was this review helpful to you? YES | NO

From: scnorman

On Feb 6, 2008

I tried this recipe twice. I didn't rate it the first time because I thought that I must have done something wrong. While I didn't have to throw out the poached chicken, I did find that I had to use it in a meal that had enough other ingredients so that the tough chicken didn't stand out too much. I'll stick with my old way from now on.

0 people found this review helpful

Was this review helpful to you? YES | NO

From: Chef #768467

On Feb 18, 2008

As a culinary student, one of the first things we are taught about poaching is DO NOT BOIL! The ideal temperature for poaching is between 150 and 180 degrees Fahrenheit. Boiling will toughen the meat. We are also taught not to use water, as this will leach the flavor from the meat--instead, use a liquid that is more flavorful than the meat; stock, broth, etc. I'm not surprised that people have had to modify this recipe.

10 people found this review helpful

Was this review helpful to you? YES | NO

From: RéeLani

On Oct 20, 2004

Simple and easy and great results. I started with 1 cup of white wine and then the rest water 'til the chicken was covered. Also threw in some dry minced onion and some peppercorns. This made for some wonderful chicken salad!

9 people found this review helpful

Was this review helpful to you? YES | NO

Read all 17 reviews