Thursday, May 30, 2013

Poached Chicken for Salads

(based on a recipe from Jane Brody’s Good Food Gourmet, by Jane Brody, 1990)

1 lb boneless skinless chicken breast cutlets
1-1/2 c water
1 T vinegar
½ t salt
¼ t red pepper flakes

Put everything in a medium-size saucepan and bring to a boil. Remove the pan from the heat, cover, and let stand for 10 minutes. Remove from the pan and let cool.

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