How to make it

  • Put the chicken stock/water and chicken breast in a small pot, bring the liquid to a boil, and lower the heat.
  • Add the tarragon, parsley, and celery and gently simmer the chicken for 15 minutes.
  • Remove the pan from the heat and let the chicken cool in the stock.
  • To serve skin and bone the chicken, slice the meat, and spoon over some of the stock.
  • Season with salt and pepper to taste.

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