I cooked chicken breasts 4 different ways, and the impressive results changed the way I'll prepare meat moving forward

I baked, pan-fried, microwaved, and poached chicken breasts to see which method gave me the most flavor and best texture in the least amount of time.
The Times of Northwest Indiana

For foolproof poached chicken, turn to sous vide cooking

Poached chicken gets a bad rap for being tough, dry, and a little squeaky between your teeth. But that's probably because poaching is a relatively imprecise cooking method. If your poaching water's ...