On Feb 20, 11:03*am, "Kent" > wrote:
> "chet" > wrote in message
>
> ...> *recently we have been having more chicken, but I am not sure on a few
> > things, example, when my wifes makes Cicken Marsala, the flavor is there
> > but the chicken is leather stringy like, also I make a good chicken Corn
> > chowder, after the chowder is made, my wife has the chicken ready to throw
> > in, she boils the chicken and I cut it up again it is tough and stringy
> > testure, we are using good chicken breast ect, I am about ready to try
> > cooking chiken in a crock pot, for some reason a local resturant has
> > Chicken Marsala, I like my wife's flavor better, but their chicken can be
> > cut with a fork SO TENDER. any tips on how to get the chicken tender, what
> > are we doing wrong.
>
> > * Chet
>
> We avoid the large 5lb chickens from the Safeway, and buy the smaller "air
> dried" chicken breasts at Whole Foods. *Don't cook your chicken breast over
> 150F max. You must be doing that when you boil them.
>
> Has anyone tried steaming boneless skinless chicken breasts? I'm going to
> try it.
>
How do you get the chicken to 180F if you only cook it at 150F?

That's a food safety issue.