Temperature

• Cooking chicken breasts in boiling liquid, rather than simmering liquid, toughens the meat. Bring the liquid to a boil. Slip in the chicken breasts. Bring the liquid back to a boil. Immediately lower the heat until the liquid barely bubbles. This technique keeps the temperature just at or below the boiling point. Simmer until the meat is white throughout without any pink. Using an instant read thermometer is another technique to make sure the breasts are cooked but not overcooked. The USDA recommends poultry be brought to an internal temperature of 165 F.
  
  

Liquid

• Poaching, by definition, is cooking in a liquid that is at a temperature right below or barely boiling. The choice and amount of liquid either adds or detracts flavor from the finished chicken breasts. Use only enough liquid to barely cover the breasts. One technique is to use a pan that is shallow, such as a skillet. Putting the breast into a large saucepan filled with liquid dilutes the flavors. Water is commonly used for poaching but isn't necessarily the best choice. Use fruit juice, broth, wine or beer to add different flavors. The alcohol in any beverage will evaporate by the time the chicken is poached through.
  
  

Seasonings

• Matching the seasonings of the liquid to those in the final dish is another technique. For example, if you were to make an entrée of poached chicken breasts in white wine sauce and tarragon, add tarragon, parsley and lemon slices to the wine and use that, instead of plain unseasoned water, for poaching. Spicy chicken tacos call for a squeeze of lime juice to chicken broth and perhaps chopped cilantro and serrano peppers to the poaching liquid. Fresh herbs that work well for poaching chicken include parsley, tarragon, rosemary, thyme and sage. Roughly chop the herbs to release their fragrance. If the dish requires a clean white poached chicken breast with no flecks of herbs, spices or seasonings, many cooks use the technique of putting the seasonings in a cheesecloth bag in the liquid.
  
  

Sauce

• Make the poaching liquid and seasonings do double duty by reducing them into a sauce. Let the liquid cool then taste. Adjust the flavor by adding more spices, herbs, salt and pepper. If the flavor is not strong enough, bring to a boil and reduce by letting some of the liquid boil off. Strain if desired. Add 1 tbsp. of cornstarch to every cup of liquid. Bring back to a boil just until the sauce thickens. Add butter, a few tablespoons of cream or a dash of wine for more flavor.