Poaching (white-meat) chicken is precarious. If you braise or poach any meat at high temperature, it's going to be dried-out, flavorless and nasty.

The tricks are:

1. Create the braise by reducing chicken stock by ½.

2. Add a large, chunky mirepoix (that you'll discard).

3. Bring to a rolling boil, drop breast in, cover, then remove off heat for 15 to 18 minutes. Remove from pot and carve. Serve immediately.

4. There will be no browning, of course, but the result should be tender, moist and succulent—perfect for serving pieces in a thickened, especially flavorful sauce where the sauce is the star of the show.