First, let your chicken breasts come to room temperature for about half an hour. Next, gently pound them until they are as uniform as possible.
In the meantime, gather all the ingredients you’ll need for the poaching liquid. By that, I mean cutting the onion, slicing the lemons and crushing the garlic.
Using a large pot add several cups of water, mix the salt into it and then add the chicken breasts in a single layer, do not stack up against one on top of the other.
After steaming, mix in the rest of the ingredients and more water until the breast meat is covered by 1 inch.
Place the pot on the heat and let the contents come to a simmer by shaking the pan periodically.
Then reduce the heat to low and gently simmer the chicken for 8 to 10 minutes.
The last step is to empty the chicken from the poaching liquid, letting it cool completely before using it.