Place 1/2 the both and all the chicken into a stainless steel frying pan. (Sorry, non stick won't get the browning effect). Turn heat on high to bring the liquid to a boil. Cook the chicken as if you were frying it in oil, turning often. You want to start the browning process on the outside.
When the liquid has cooked out and you have a little brown on your chicken, add the other 1/2 of the broth.
Put the lid on. Cook for approximately 15-20 minutes to cook the inside of the chicken. Remove the lid. Your chicken should read about 155 degrees F. with a thermometer when the time is up.
You should have some liquid in the bottom of the pan.
Let the liquid cook down. Turn your chicken every so often. You'll find that the liquid gives the chicken a brownish color. But the real browning takes place when the liquid had cooked down. (This is also where your pan will start to burn. Again... don't panic. As long as you used a stainless steel pan, I'll get you through the clean up quickly and easily.)
When the chicken is browned enough for your liking, remove it from the pan and allow to cool.
THE CLEAN UP
So now that your pan looks like it will never recover, all you have to do is put it in the sink and soak it for 10-15 minutes. In fact, if you let it soak while you eat dinner, you'll be amazed at how easily it comes off with a copper or steel scrubber. It'll be a breeze. Just wait and see. See?! This is my pan AFTER I made the chicken. Good as it ever was, and it took me less than 3 minutes to get it back to normal!
Notes
Please note that the nutrition data given here is a ballpark figure. Exact data is not possible.