I don’t love boneless, skinless chicken breasts. They rank among the ingredients that, as a recipe developer by profession, I see well enough in my work life that I would rarely — if ever — bring home in a grocery sack of my own choosing. Poaching chicken breasts in milk, however, is a very simple way to enhance the cut’s texture and flavor through tender, gentle cooking that ends with tucking it into a bed of noodles. Watch the milk carefully to ensure it never visibly simmers — the key to this recipe’s success is taking usually quick-cooking ingredients and slowing down the tempo to find their softer side.
This Southwestern Chicken Stir-Fry recipe contains flour tortillas, skinless, boneless chicken breast halves, cooking oil, cooking oil, black beans and more.
This Thai Chicken and Pineapple Stir Fry recipe contains boneless skinless chicken breast, oil, fresh pineapple chunks, cornstarch, bell peppers and more.
You may remember my post from last year, when I was on a mission to go through my old magazines and save any promising recipes while recycling the rest of the magazine.
