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How to Poach Frozen Chicken Breasts

by
author image Natalie Smith
Natalie Smith is a technical writing professor specializing in medical writing localization and food writing. Her work has been published in technical journals, on several prominent cooking and nutrition websites, as well as books and conference proceedings. Smith has won two international research awards for her scholarship in intercultural medical writing, and holds a PhD in technical communication and rhetoric.
How to Poach Frozen Chicken Breasts
When you purchase chicken-breast halves, poach them for an elegant meal. Photo Credit Vaivirga/iStock/Getty Images

There are dozens of well-loved ways to fix chicken -- fried, grilled, baked or in a soup. One elegant way to make chicken is to poach it in court bouillon, which is a sauce designed specifically for poaching that is made from white wine, vegetables and pepper. This poaching liquid is commonly used for seafood as well as chicken because it adds a subtle sophisticated flavor of wine and earthy pepper to the meat, enhancing the flavor of the dish.

Step 1

Add the onion, carrot, celery, bay leaves, thyme, white wine, salt, black peppercorns and water to the skillet and bring them to a boil over high heat.

Step 2

Add the chicken breasts and reduce the heat to medium. The court bouillon should cover the chicken breasts. If it does not, add more water until the chicken is covered.

Step 3

Place the lid on the skillet and simmer the mixture for 35 minutes or until the chicken is tender.

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Step 4

Pull one large chicken breast out of the pan and use your meat thermometer to take its temperature. Be careful to avoid the bone of the chicken because the temperature of the bone might be higher than the meat. The internal temperature of the chicken should be 165 degrees Fahrenheit.

Step 5

Remove the chicken from the skillet. Skin the chicken and serve it hot, or remove the skin and bones to use the chicken in a salad. Discard the court bouillon and vegetables, or reserve them to make a sauce.

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References

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