Blancs de poulet pochés

Ingrédients

• 4 chicken breast fillets
• pinch of salt

Préparation

1. 1

   Place the chicken breast fillets in a pot or sauce pan. Use a pot that is wide enough so that you can place the fillets side by side. Avoid stacking them on top of each other.

2. 2

   Add a sprinkle of salt over the fillets, then add cold water until they are covered by an inch.

3. 3

   Bring the chicken to a simmer on medium heat, and leave it to simmer until the chicken has poached through. This typically takes 5-10 minutes depending on the size of the fillets. Use a meat thermometer to ensure that the middle of the chicken fillets reach an internal temperature of 165 °F or 75 °C.

4. 4

   Remove the chicken from the water, and serve it hot or cold as required.