Poached chicken is a great way to cook moist chicken for salads or sandwiches. The broth and chicken are good in chicken turmeric soup. The chicken is also wonderful added to Auntie Kristie’s Alfredo.
Saute onion and 1 cup celery in olive oil 5-6 minutes.
Add ginger and garlic and stir just until fragrant.
Add chicken breast and turn heat to medium.
Bring the broth to a gentle boil.
As soon as it starts boiling gently, flip the breasts over.
Remove pot from heat and cover with a tightly fitting lid.
Once the chicken breasts register an internal temperature of 150° on an instant read thermometer, remove from broth.
This will usually take about 5-10 minutes.
Remove breasts from water and cool slightly before cutting.
Save broth for other recipes.