Great for chicken salad: Butter for poaching pan Salt and pepper to taste Juice of 1 lemon (to keep chicken meat white in color) 1/4 chicken broth

Remove skin and bones from breasts and arrange in single layer in a lightly buttered skillet. Season to taste with salt and pepper. Sprinkle with lemon juice and dot with 2 tablespoons of butter. Pour the chicken broth around the breasts. Cover chicken with a piece of parchment paper or foil. Simmer very low heat for 15 to 20 minutes or until breasts are tender and meat no longer shows sign of pink when sliced at the thickest part. Remove from heat and let chicken breasts cool in poaching liquid.