Poached Chicken

• 4 (6- to 8-ounce) boneless skinless chicken breasts
• 1/2 cup soy sauce
• 1/4 cup salt
• 2 tablespoons sugar
• 6 garlic cloves, smashed and peeled

1. Put chicken breasts in a freezer strength zip lock bag and pound thick ends gently with meat pounder until 3/4 inch thick.
2. Whisk 4 quarts water, soy sauce, salt, sugar, and garlic in an enameled cast iron pot until salt and sugar are dissolved. Arrange breasts in steamer basket, making sure not to overlap them. Submerge steamer basket in brine and let sit at room temperature for 30 minutes.

2. Heat pot over medium heat, stirring liquid occasionally to even out hot spots, until water registers 175 degrees, 15 to 20 minutes. Turn off heat, cover pot, remove from burner, and let stand until meat registers 160 degrees, 17 to 22 minutes.

3. Transfer breasts to carving board, cover tightly with aluminum foil, and let rest for 5 minutes. Slice each breast on bias into 1/4-inch-thick slices, transfer to serving platter or individual plates, and serve.

This is a simple recipe on two levels--the chicken is simple and  moist--you can use it for anything, such as chicken salad, sliced chicken on salads, or served with fresh vegetables and a light dressing as a nice summer main course.  It is also super simple to make, so a good weeknight dish, and make extra to use later.