Simple, once you know how ... In skillet or pot, array chicken in single layer, snugly overlapping, if necessary. Season with salt and pepper, to taste. If desired, add white wine and/or sprig of fresh thyme. Add enough cold water to cover chicken.
Bring to boil over medium-high heat. Immediately reduce heat, covering skillet or pot. Simmer about 10 min. until opaque and instant-gauge thermometer reads 165 deg. F. in thickest part of chicken.
Transfer chicken from poaching liquid to single layer in clean, dry container. Cover and refrigerate until chilled through before slicing into 3/8 in. (0.95 cm) widths. Use as recipe directs, serving hot, warm, or chilled.
