The trick with this dish is not to be in a hurry and to leave the chicken to steam in the broth with the lid on to finish the cooking. It keeps the breast meat juicier. If the breasts you are using are cut thin, escalope style, you don’t want to overcook them. Cut the cooking time to just 5 to 7 minutes then 2 to 3 minutes steaming.
All our recipes are created by chefs and reviewed by our oncology-trained staff Registered Dietitian, Kate Ueland, MS, RD, to ensure that each is backed with scientific evidence and meets the standards set by the Academy of Nutrition and Dietetics.