Last night, I taught my friend Shay how to poach chicken breasts. She's going through a tough time at work, is coming down with the newest cold on the market, and couldn't bear the idea of cooking for herself. Food is harder for her than it is for most, as she's got some food allergies that preclude simply calling out for some Egg Drop soup from the local Chinese place. But she can eat chicken and so we poached.
We brought a pot of water to a boil and added salt, pepper, a squeeze of lemon juice, a bit of olive oil and a few herbs from the small patch in the yard (if you don't have any fresh herbs, that's okay. A cracked clove of garlic is also be a nice addition to the poaching liquid). When the water was rolling, we dropped the chicken breasts in. I looked at her and said, "Now we wait about ten minutes." She said with surprise, "That's it?" I replied, "Yep, that's it."
There is so much you can do with some poached chicken. You can shred it and, with the addition of a little mayo and spices, turn it into a simple chicken salad. You can cool it down, slice it, and eat it on toast. You can dice it, flavor up the poaching liquid a bit, add it back and have a simple little soup. Or, as my mom likes to you, you can also boil up a potato and eat it with the chicken, salting each bite as you go. The thing to remember about poached chicken is that once you've got the water boiling, most of the work is already done. After a long day, when all you need is a comforting, protein-packed meal before you tumble into bed, remember poached chicken.
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