Poached Chicken Breasts

5  cups chicken stock
Grated rind and juice of 1 lemon
2  cloves garlic, finely chopped
6  boneless, skinless chicken breast halves

In a large, deep skillet, combine chicken stock, rind and juice of 1 lemon, garlic, and salt. Bring liquid to a boil. Lower the heat, and add chicken.

Simmer over low heat for 20 minutes or until a thermometer inserted into the thickest part of the breast reads 165 degrees. Remove chicken from poaching liquid. Refrigerate poaching liquid and chicken breasts for soup or salad.

Boston Post

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