1/2 medium yellow onion, halved
1 medium carrot, cut into thirds
1 celery stalk, cut into thirds
2 cloves garlic, peeled
1/2 lemon, sliced (optional)
1 teaspoon coarse salt
1 teaspoon black peppercorns
3 sprigs fresh thyme or parsley
4 boneless, skinless chicken breasts halves, about 8 ounces each
- In a large pot, combine all ingredients except chicken.
- Cover with water by 1/2 inch and bring to a boil over high heat.
- Add chicken and return to a boil.
- Cook 3 minutes, then cover and remove from the heat.
- Let stand until chicken is cooked through, 15 to 18 minutes, flipping halfway through.
- Remove chicken from poaching liquid immediately.