SIMPLE SHREDDED CHICKEN

MAKES about 3 cups

TOTAL TIME: 20 minutes

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Be careful not to overcook the chicken or it will taste dry. This recipe can be easily halved or doubled. The shredded chicken can be refrigerated in an airtight container for up to 3 days.

1

tablespoon oil

1

pound boneless, skinless chicken breasts, trimmed

Salt and pepper

Heat oil in 12-inch skillet over medium-high heat until just smoking. Pat chicken dry with paper towels and season with salt and pepper. Brown chicken well on first side, about 5 minutes. Flip chicken, add ½ cup water, and reduce heat to medium-low. Cover and simmer gently until chicken registers 160 degrees, 5 to 7 minutes. Transfer chicken to cutting board, let cool slightly, and shred into bite-size pieces.