1 cup dry white wine or water
1 cup chicken broth
1/3 cup fresh lemon juice
3 cloves garlic, peeled
1 medium lemon, thinly sliced
1 bay leaf
6 boneless skinless chicken breasts
1/4 teaspoon freshly ground black pepper

In a large skillet, combine wine, broth, lemon juice, garlic, lemon slices, and bay leaf. Mix well.

Add chicken to skillet and add enough water to cover. Bring to a boil over medium-high heat; reduce heat to low. Simmer, covered, until chicken is cooked through and no longer pink, about 15 minutes.

Place chicken on a platter; cover with foil. Increase heat to high and boil poaching liquid, uncovered, until it is reduced to about 2 cups, about 5 minutes. Remove bay leaf and garlic. Reserve lemon slices.
Spoon poaching liquid over chicken; sprinkle with pepper. Garnish with lemon slices. Serve immediately.

Serves 6