Poached Chicken Breasts

1. 1

   Place the chicken breasts in a single layer in a large skillet. Top with the onion, lemon juice, parsley, bay leaf, peppercorns and salt.

2. 2

   Pour over enough chicken broth to cover.

3. 3

   Bring to a boil, cover, reduce heat to medium-low and cook for 10 to 15 minutes, or until the chicken is just tender and is no longer pink in the center.

4. 4

   Remove from heat and allow the chicken to cool in the liquid.

5. 5

   With a slotted spoon, remove the chicken from the broth and arrange on a platter.

6. 6

   (Strain and reserve stock for another use.)

7. 7

   Coat the chicken with Basil-Lemon Sauce and serve garnished with basil leaves and cherry tomatoes.

No additional tips available.