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Nyt cooking's latest dishes, with more added nearly every day Ryan liebe for the new york times Season the chicken breasts with salt and pepper and add to the saucepan Cover and poach the chicken until the centers are barely opaque, 15 to 25 minutes, turning the chicken over halfway through cooking
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Instead of a gravy with flour, you just use the juice and fat the chicken has rendered during cooking, and make it lighter by adding a bit of hot boiled water to the cooking dish you used, and make sure scrapping all the brown bits on the edges, and mix well, simply with a spoon.
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