How to Poach Chicken Breasts

Rinse the breasts and lay them in a single layer in a large skillet. Cover the meat ¾ way with cold water.
Thinly slice the onions and separate into rings, then chop the celery, cut the carrots, and slice the ginger into coins.
Place the onion, celery, carrot, ginger, wine, and spices on top of the meat. Cover and bring to a simmer over medium-high heat. You will notice bubbles forming at the edges of the skillet. Be sure not to let it boil, as the extra heat will make the breast meat tough.
To poach, reduce the heat to medium-low, keep the skillet covered, and simmer for 15 to 20 minutes (for large breasts) or 8 to 10 minutes (for tenders). The meat is done when it reaches an internal temperature of 160°F at the thickest part, or when the juices run clear when cut in half and the breast meat is no longer pink.
Skim the foam off the surface. Remove the meat from the skillet and place in a container with sides. Strain the aromatics and spices from the broth using a sieve placed over a bowl or small pot. Pour the broth over top of the breasts and let it cool in the broth. This will help the meat soak up more flavor and be more moist. Keep the broth to use for soups or cooking rice.
Once it has cooled completely, remove it from the broth and place on a cutting board and cut as desired. Make sure to slice it across the grain.
Serve this meat cold or hot and use it in salads, Cobb salad, sandwiches, wraps, dips, pot pies, casseroles, or simply sliced and smothered with gravy.