• 4¼ cups (1L) chicken stock
• 1 lemon, sliced
• 4 sprigs lemon thyme
• 1 teaspoon (5ml) peppercorns
• 4 chicken breast fillets, trimmed
  

Place the stock, lemon, thyme and peppercorns in a deep frying pan over high heat and bring to a boil.  Add the chicken and cook for 3 minutes.  Remove from the heat, cover with a lid and stand for 10 minutes or until the chicken is cooked through.