From “The Complete Cooking for Two Cookbook” by America’s Test Kitchen
- 1 cup water
- 3 garlic cloves, peeled and smashed
- 3 sprigs fresh thyme
- 2 teaspoons soy sauce
- 2 (6- to 8-ounce) boneless, skinless chicken breasts, trimmed and pounded if necessary
- Salt and pepper
- 1 tablespoon minced fresh chives, parsley, or tarragon
- Lemon wedges
Combine water, garlic, thyme sprigs, and soy sauce in 10-inch skillet. Season chicken with salt and pepper, lay in skillet, and bring to simmer over medium-low heat, 10 to 15 minutes.
When water is simmering, flip chicken, cover, and continue to cook until chicken registers 160 degrees, 10 to 15 minutes.
Transfer chicken to cutting board, tent loosely with aluminum foil, and let rest for 5 minutes. Cut chicken into ½ inch thick slices, sprinkle with chives, and serve with lemon wedges.
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