Poached Chicken

As fond as one may be of bacon and butter, sometimes the body just wants something light. What do you make when you want a light meal? I've taken to poaching chicken, using a pretty cool method taught to me by Hank Shaw. The method reminds me of sous-vide, but you don't need any fancy equipment, just plastic wrap and a big pot of hot water. You take a strip of boneless, skinless chicken breast, season it, wrap it tightly in plastic wrap, and then drop it in hot water. That's it. So e

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