Cooking the Chicken
2 to 3 medium size boneless skinless chicken breasts (salt and pepper both sides)
1/2 cup chicken broth
1/4 cup water
3 cloves garlic minced
1/4 cup of fresh basil chopped. You can also add oregano or use Cilantro.
I use an extra large 14 inch stainless steel fry pan with a lid or an extra deep cast iron enamel coated sauce pan (Le Creuset). Click here for my favorite pan link
Cover the pan and bring the liquid to a boil for about 3 minutes. Reduce heat to medium. Continue cooking until chicken is completely cooked through (approximately 15 minutes). Remove the chicken and shred with 2 forks.
Depending on how much liquid is left (if too much discard a little). return to chicken to the liquid and simmer. This will infuse the chicken with more flavor. You can also add vegetables too cook with the shredded chicken. I will add a little olive oil a few ore herbs and bit more of garlic.
Use the shredded chicken for:
- Over a salad
- with mixed vegetables and or rice