Posted on June 20, 2011
Poached Chicken
It may not be the first cooking method that comes to mind when you think of chicken, but poaching is a great way to cook lean proteins that have a tendency to dry out.
By Jill Silverman Hough | Photo: Gregory James, Food Styling: Jessica Colley
INGREDIENTS:
- 1 cup low-sodium chicken broth
- 2 6-oz boneless, skinless chicken breasts
- 2 sprigs parsley, optional
INSTRUCTIONS:
In a medium saucepan on medium heat, combine broth and 3 cups water. Bring to a boil, then reduce to a simmer. Add chicken and, if desired, parsley. Cook for 6 minutes, adjusting heat to maintain a gentle simmer. Remove from heat and let stand until chicken is cooked through, about 15 minutes.
Nutrients per chicken breast: Calories: 206, Total Fat: 2 g, Sat. Fat: 1 g, Carbs: 1 g, Fiber: 0 g, Sugars: 0 g, Protein: 42 g, Sodium: 146 mg, Cholesterol: 98 mg
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