Spa Chicken

By dette

Do not let the poaching liquid boil, or the chicken will be tough. You can substitute parsely, cilantro, or tarragon for the chives if desired. Serve with one of our flavorful sauces.

Ingredients

• 4 (6 oz) boneless, skinless chicken breasts, trimmed
• 1/8 tsp salt
• 1/8 tsp pepper
• 1 1/2 c. water
• 4 garlic cloves, peeled and smashed
• 4 sprigs fresh thyme
• 2 tsp low-sodium soy sauce
• 1 tbsp minced fresh chives
• Lemon wedges, for serving

Details

Servings 4

Preparation

Step 1

Pat the chicken breasts dry with paper towels and season with the salt and pepper. Combine the water, garlic, thyme sprigs, and soy sauce in a 12" skillet. Add the chicken and bring to a simmer over medium-low ehat, 10-15 mintues.

When the water simmers, flip the chicken, coer, and continue to cook until the chicken registers 160 to 165 degrees on an instant-read thermometer, 10-15 minutes longer.

Transfer the chicken to a carving board, tent loosely with foil, and let rest for 5 mintues. Cut the chicken breasts on the bias into 1/2" thick slices. Sprinkle with the chives and serve with lemon wedges (and sauce, if using)

cal 190; fat 2g; sat fat 0.5g; chol 100 mg; carb 0g; prot 39g; fib 0 g; sod 180 mg;