Ingredients:
 
4 boneless skinless chicken breasts
4 cups low-sodium chicken broth
4-6 sprigs fresh rosemary
1 tsp salt
1 tsp freshly ground pepper
 
Directions:
 
In a large pot or dutch oven, bring broth to a boil over high heat. Reduce heat to medium-low and place remaining ingredients in pot. Simmer for approximately 20 minutes or until thoroughly cooked. Your meat thermometer should read 165*F. Remove chicken from *liquid and serve as part of a *meal or to use in your favourite chicken recipe.
 
 Serves 4
 
*Note: This is a great addition to any meal because your family can choose their favourite condiment to top thier piece of chicken ( ie: plum sauce, bbq sauce, hot sauce, etc. ). You can also use this anytime you need plain cooked chicken in a recipe, like Greek Chicken Sandwiches. So easy, so juicy, and so versatile!
Strain your leftover liquid, let cool to room temperature, then refridgerate or freeze in an air-tight container. This can be used in future recipes like soups or stews. If you refridgerate it though, make sure to use it within 3 or 4 days. Better safe than sorry!