Boneless Skinless Chicken Breasts Poached modified from Cooks Illustrated recipe


4 boneless skinless chicken breasts
(Optional brine - 1/2 cup soy sauce, 1/4 cup salt, 2 tablespoon sugar, 6 garlic cloves, smashed and peeled)
4 litres or quarts water


Pound thick end of chicken breasts until about the same thickness as the rest of the breast.
(Optional) Place in pot with water and brine  Stand at room temperature 30 mins.
Heat over medium heat until 77 Celsius or 175 Farenheight, stirring occasionally to distribute heat evenly.
Remove from heat, cover and stand 17 - 22 minutes. Check thickest part for doneness.
Drain and use.