Here is how to make the perfect chicken breast. Once you’ve poached the chicken crown (just the breasts on the carcass) for 12 to 14 minutes, lift it out of the stock and leave to rest for 7 to 12 minutes. In order to remove the breast, hold the neck of the carcass towards you and cut along either side of the spine. Pull off each side of the breast softly and trim it neatly along the sides. Before frying, pat the skin of the chicken dry and season with table salt. In a hot frying pan, add a little olive oil and hold the chicken breast skin side down (be careful as it spits and can burn) until it is nicely golden brown. Slice and serve. ( By Olivia Spadavecchia from )