Many times you may need to have cooked chicken for a recipe. Most times recipes like that call for leftover chicken.
But if you do not have any leftover chicken just cook some chicken pieces in broth. This technique is called poaching chicken.
Place the chicken in a pan or skillet that is wide enough to hold all of the chicken in one layer. Do not crowd the chicken.
Cover the chicken with a liquid of your choice. You can use water but that will not give any flavor to the chicken.
I like to poach in chicken broth.
Bring the liquid to a boil and then lower the heat and poach until the chicken is cooked throughout. For a chicken breast this will take about 10-15 minutes depending on size turning once during the poaching. Check doneness by making a slit in the thickest part of the chicken. Juices should run clear when done. Do not over cook as the chicken will become tough and rubbery.
I like to use chicken tenders for poaching as they are small and cook quicker; usually about 5-7 minutes. But test per directions above to be sure.
Chicken tender done and still most.
Use the chicken per the diretions in the recipe you are making.