Ingredients
Scale
- 2 boneless, skinless chicken breasts (about 500 g / 1.1 lb)
- 1 teaspoon coarse sea salt or cooking salt
- 1 teaspoon whole black peppercorns
- 6 stems of parsley
- ½ medium lemon, cut into four pieces
- 3 cloves garlic, peeled and gently smashed
- 4–5 cups (1.25 L) filtered water
- 1 tablespoon unsalted butter
- 1 tablespoon all-purpose flour
- 1 cup (250 ml) chicken stock
- 2 teaspoons lemon juice
- 2 tablespoons finely chopped flat-leaf parsley
- ¼ teaspoon black pepper (or to taste)
Instructions
- Remove chicken from the fridge 20 minutes before cooking.
- In a deep frying pan, combine chicken, salt, peppercorns, parsley, lemon, and garlic.
- Cover chicken with 1 cm of water.
- Heat on medium-low to a gentle simmer, covering with a lid.
- Cook for 10-15 minutes until the internal temperature reaches 74°C (165°F).
- Let chicken rest for 5 minutes on a chopping board.
- Slice or shred as desired.
Notes
Ensure the chicken is submerged in water for even cooking.
Using a meat thermometer helps achieve perfect doneness.
Allow the chicken to rest before slicing to retain juiciness.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Poaching
- Cuisine: American
Nutrition
- Calories: 220
- Sugar: 0g
- Sodium: 510mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 33g
- Cholesterol: 85mg