Quick Shredded Chicken

I'm BACK (finally) and it feels so good!  I spent a good portion of the day today in the kitchen cooking up some tasty things.  Makes me feel more like myself.  Like I've said, cooking here has been more challenging than I anticipated, so I'm pleased to say that I have some keeper recipes to share!  

Shredded chicken seems like sort of a lame recipe to come back on, but I'm pretty darn excited about it.  I use shredded chicken in recipes ALL the time.  And without Costco or grocery stores that are quick and easy to stop by, I know I'll be using this method often.  I made a bunch today, portioned it out, and froze it for future ease.  Sometimes it's the simple things that make me so happy.   

QUICK SHREDDED CHICKEN

• 1 tablespoon olive oil
• 2 pounds boneless skinless chicken breasts
• salt and pepper
• 3/4 cup water

In a large 12-inch nonstick skillet with a lid, heat the olive oil over medium heat until hot and rippling.  

Pat the chicken dry and season with salt and pepper on both sides.  

Place chicken top-side down in hot skillet and let the chicken cook for 5 minutes until golden brown on top. 

Flip chicken and add water, cover the skillet and simmer gently over medium heat for 7-10 minutes until chicken is cooked through (should register 160 degrees on a thermometer).

** Don't overcook chicken or it might be dry.  

While the chicken is simmering, add additional water 1/4 cup at a time if the liquid evaporates too quickly.  

Remove chicken from skillet and let cool slightly before shredding.  

Cooked chicken will keep in the refrigerator for up to 3 days or in the freezer for 2 months.  

Yields:  3-4 cups cooked, shredded chicken

Source:  Mel's Kitchen Cafe