Chicken breasts in broth
10 servings
20 minutes
Chicken breasts in broth is a dish that embodies simplicity and elegance. Inspired by the traditional low-temperature cooking technique, it preserves the tenderness of chicken meat and highlights its natural flavor. The vegetable broth, rich in the aromas of carrots, celery, and onions, creates an ideal environment for cooking the breasts without subjecting them to harsh boiling. As a result, the chicken remains juicy and silky. This dish is perfect as a base for a light lunch or dinner; it can be complemented with fresh herbs and served with rice or mashed potatoes as a side dish or used in salads or sandwiches. This cooking technique makes the chicken especially tender, making the dish versatile and suitable even for the most discerning gourmets.
1
Prepare vegetable broth with your favorite broth vegetables and herbs. Boil everything for about 10 minutes.
- Celery: 2 stems
- Onion: 1 piece
- Carrot: 2 pieces
2
Put fresh chicken breasts in the broth (cut the breast into 4 lengthwise), bring to a boil (do not cook!) and turn off, covering with a lid. When the broth is completely cool, the tender, instant breasts are ready.
- Chicken breast: 2 pieces
