Trim the chicken breasts of any extra fat or fibers. If the chicken breasts are extra large, cut into 8 ounces each.

Combine the water or chicken broth, or a combination of both, in a 3-quart saucepan or deep-sided skillet. Add the white wine, juice from the lemon, and the lemon half with the kosher salt and bring to a boil. Add the chicken and shallots, reduce the heat, and cook at a low bubbling simmer, uncovered, for 7-8 minutes. Remove from the heat, add the herbs, cover, and let stand until the chicken is cooked through, about 15 minutes or until the internal temperature reads 165°F on a digital thermometer.

Transfer the chicken breasts to a plate or bowl and refrigerate for 15 to 20 minutes to cool. Discard the poaching liquid, onion, and herbs. Cut the chicken across the grain or shred as desired.