Poached Chicken Tenders
By Dawn McLaughlin ChefBouley
Poaching chicken tenders can be not only a healthy way of eating but very versatile too. I do this recipe for myself and make different meals out of them. I hope you give it a try! Watch for other great recipes of mine that uses poached chicken as an ingredient (breakfast, lunch, or dinner)that you'll be sure to love!
1 1/2 lb
2 1/2 c
chicken or vegitable stock
salt and pepper
1Place 10” – 12” non-stick skillet over high heat.
2Add to skillet, chicken stock, rosemary, thyme, tarragon, and bay leaf. Cover and bring to boil.
3Season chicken with salt and pepper to liking then add chicken tenders to skillet but do not over crowd (you can always do a second batch if needed) and cover and then reduce heat to low.
4Set timer for 15 minutes, turn tenders over, then set for another 15 minutes.
5Remove all tenders to cool and discard liquid and herbs.