Ingredients

The following ingredients have 4 Servings
  • 4 boneless skinless chicken breasts (1 ½ to 2 pounds total)
  • ½ cup dry white wine (optional)
  • ⅓ cup Herbed Mayonnaise (or more as needed)
  • Kosher salt and freshly ground pepper (to taste)
  • 1 cup seeded and diced plum tomatoes ((optional))

Instruction

  • Place the chicken in a pot large enough so that they are either in a single layer or just slightly overlapping.
  • Cover the chicken with cold water and add the wine if using. Bring the water to a boil. You’ll probably see some white scummy foam collecting on the surface as the water comes to a boil (this is fine!) — if you’ll be using the poaching liquid for a soup or other recipe, you can skim this off; otherwise, it’s fine to leave it.
  • Reduce to a simmer, cover, and cook for 10 to 15 minutes, depending on the thickness of the chicken breasts, until the chicken is cooked through.
  • Remove the chicken from the liquid and wait at least a few minutes before shredding. You can use your fingers once it’s cool enough, or two forks.
  • Place the chicken in a bowl, add 1/3 of the Herbed Mayonnaise and the tomatoes, if using. Toss until the chicken is well coated with the mayo dressing. Add more mayo if the mixture seems too dry. Taste and add salt and pepper as needed.