Thanks to everyone who responded. When I was a kid I remember
poaching eggs, so I knew it was basically a low-boil or simmering
method, but I asked because not only am I lazy, I'm also cheap as
dictated by a job that pays about $150 a week lately. I want everyone
to know that when I cook the chicken (boneless breasts, I forgot to
add), I don't eat them right away, which is why steaming in the micro
was always ok with me. I put them in cold water, then drain them and
put in the fridge. I use slices later in cold pasta salads and so
forth. But I appreciate all the responses and will go to the site
recommended by one of you, I believe Aem, by memory, and read briefly
about poaching before taking a 4 mile walk to get the stinking cab I
drive for what passes as a living. Yesterday I was lazy. Today I
have energy but am in a rush. A rush to get to work and make, what,
maybe almost nothing. Thanks again.

Tommy Joe (when work encroached, my soul was poached)