Rinse the chicken breasts with cold water and pat dry. Bring to room temperature and sprinkle them with the salt.
Heat the cooking fat in a skillet over medium heat.
When the fat is melted and the pan is hot, place the chicken top-side down and cook for 5-7 minutes, or until browned. Flip the chicken, add the broth, cover, and lower the heat to a simmer. Cook for about 20 minutes, or until the internal temperature reaches 165 degrees F.
Let cool and shred the meat (you'll have about 4 cups of shredded chicken breast meat for all sorts of wonderful uses!).
Recipe by Autoimmune Wellness at https://autoimmunewellness.com/shredded-chicken-breast/