Cooked Chicken Breasts

By Craig Claiborne

Published March 2, 1982

Total Time
20 minutes
Rating
4(96)
Comments
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Featured in: FINE ITALIAN HAND IN STUFFED FOODS

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Ingredients

Yield:2 cooked chicken breasts

  • 2 whole, skinless, boneless chicken breasts, about 1 pound

  • Water to cover

  • 1 small rib of celery, chopped

  • 1 small onion, quartered

  • 1 bay leaf

  • 1 small sprig thyme or ½ teaspoon dried

  • Salt to taste, if desired

  • 12 peppercorns

Ingredient Substitution Guide
Nutritional analysis per serving

5 grams carbs; 166 milligrams cholesterol; 292 calories; 2 grams monosaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 6 grams fat; 1 gram fiber; 655 milligrams sodium; 52 grams protein; 2 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Combine ingredients in saucepan. Partly cover and bring to boil. Let simmer 15 minutes. Let stand until ready to use.

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Ratings

4 out of 5
96 user ratings
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Comments

Seattle mama

Wait, so you cook the chicken breasts?

BabzBeck

Easy and foolproof. I added Rosemary to the water in addition to the thyme.

Seattle mama

Wait, so you cook the chicken breasts?

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