Perfect Poached Chicken Breasts
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By Appears in Cook's Illustrated March/April 2014, America's Test Kitchen TV
Hardly anyone poaches chicken anymore—and with good reason: The classic technique is fussy and leads to bland meat. We set out to change that.
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WHY THIS RECIPE WORKS
Poaching can be the best way to gently cook superlean modern chicken breasts, but the standard approach isn’t foolproof and offers little in the way of flavor or pizzazz. We took the guesswork out of poaching by starting the chicken breasts...
