Directions

1. Place the breasts and remaining ingredients in a pan. If using water, add about 1/2 teaspoon sea salt. If using the chicken stock, omit the salt. The chicken stock or water should just cover the breasts.
2. Bring the stock or water to a boil and immediately lower the heat to a very low simmer. If you boil the chicken, the meat tends to get rubbery (yuk!). Cover the pan, leaving the lid slightly ajar and simmer for 15 minutes. Remove from the heat, keeping covered and let them sit for another 10 minutes before removing from the pan.