- 2 boneless, skinless chicken breasts
- ~1 1/2 cups low sodium chicken broth
- ~1 1/2 cups water
Let the pan rest off the heat for about 15 minutes. When done, the chicken breasts should still be springy and not too firm. But if they're still too soft (and pink inside), flip the breasts over and let them rest a few minutes more in the pan with the lid on.
We like to shred the chicken for salads, but you can add it to just about anything -- soups, wraps, stir-fries, etc. Or just keep the cooked breasts in the fridge or freezer until you're in the mood for some quick, lean protein.