Originally Posted by Claire
For what it is worth, IMO boneless, skinless chicken breasts should be very lightly poached rather than "boiled", and that might be the problem. Actually, I find that true of all chicken. There is a "scum" that sometimes forms when you boil chicken, and it stinks. It isn't bad, it just stinks. Slower cooking seems to help. Next time slowly bring the chicken to the point where it is just starting to break a boil, then immediately turn it down. Keep it just at below a very light simmer. The chicken will be more tender, it doesn't take long for the boneless-skinless you're talking about (so less time for the smells to accumulate)(really, they don't even take a half hour, if you slice before, much less). And, yes, I'm sure the "new" nose you now have will take time to adjust!
If its just below boiling, it is probably less than 200° which is what you would want. If you temp the water, you could even have it exactly at 165° if you wanted. I wanted to comment before, but the only chicken I've ever boiled was a carcass for soup. I have done it sous vide however, where the water was 150° and the chicken was in a vacuum sealed bag.