Eight chicken breast halves (about 3 lb.), skin removed if desired
- 1/2 teaspoon seasoned salt, if desired
- Pepper, if desired
- 1 1/3 cups water
How to make Skillet-Poached Chicken Breasts
- Lightly spread skin aspect of each breast along with seasoned salt, paprika and pepper. Location water in large skillet; provide a steam. Include 4 from the chicken breast halves, skin aspect upward. Decrease heat to low; include as well as simmer 20 in order to Twenty-eight minutes or till chicken is fork sensitive and juices operate clear. Repeat with leftover Four chicken bosoms. Function warm or remove chicken through bones and use as desired.
Skillet-Poached Chicken Breasts is ready to serve.