I made this tonight, It was SO GOOD! I didn't have the fresh herbs. Just seasoned the chicken and flour with some Lawrys seasoning salt and pepper and a little bit of dry oregano. They were AWESOME and juicy, the cooking method is PERFECTt.
I sauteed some mushrooms for a side.. in a little bit of butter and olive oil and seasoned that with about a tablespoon of dry ranch dressing mix. Sliced up some seedless cukes, a few slices of tomato seasoned with salt and pepper. Topped so low cal cottage cheese with a few slices of canned peaches. Husband loved it.
This cooking recipe for the chicken breast is spot on, try it. I've made some dry breasts in my past, but never again.
What You Need
Ingredients [OR] Materials
1 to 4 boneless skinless chicken breasts
Salt and freshly ground black pepper
1/4 cup flour
1 teaspoon freshly chopped herbs (optional)
Olive oil
1/2 tablespoon butter
Equipment
10-inch sauté pan with lid
Instructions
1. Pound the chicken breasts to an even thickness with the handle or flat of a knife.
2. Lightly salt and pepper the chicken breasts.
3. Mix about a half teaspoon of salt in with the flour along with a little pepper. Chop the herbs finely, if using, and mix in as well.
4. Quickly dredge the chicken breasts in the flour, so that they are just lightly dusted with flour.
5. Heat the sauté pan over medium-high heat. When it is quite hot, add the olive oil and butter. Let them melt, and swirl the pan.
6. Turn the heat to medium. Add the chicken breasts. Cook for just about 1 minute to help them get a little golden on one side (you are not actually searing or browning them). Then flip each chicken breast over.
7. Turn the heat to low. Put the lid on the pan. Set a timer for 10 minutes, and walk away. Do not lift the lid; do not peek.
8. After 10 minutes have elapsed, turn off the heat. Reset the timer for 10 minutes and leave the chicken breasts in the pan. Again, do not lift the lid; do not peek.
9. After the 10 minutes are up, take the lid off, and tada! Soft, tender, juicy chicken breasts that aren't dried out in the least. Doublecheck them to make sure there is no pink in the middle. Slice and eat.
Yes, I did have lobster on my bday :)
I'm telling ya tho, this chicken recipe is perfect, the whole cooking, turning down, dont lift the lid, turn off and let set.... works so perfect. Do it with your favorite seasonings, I can see it's a no fail recipe.
@ Jill --Actually, I did flip the breast when I did the last 10 minute let it set thing. I also used an iron skillet. I was curious to see what the one side looked like, it was very perfect looking... so flipping it for that last 10 minutes while it rested worked perfect. Thanks for asking that... I can see you were curious like me as I wanted both sides to be pretty much equal. And, seriously, that timing thing is perfect. I did pound the breast so it was even, it was so moist and delicious. I will use this recipe forever more. And I agree, no more baking of the breasts in summer time... what a relief!
OMG thanks!
I am HUNGRY just reading this.
I will have to try this.
You put on a good dinner.
Hope you had that Lobster dinner at a restaurant?
Hmmmmm. This sounds easy, and GOOD. (And on the stove top = no oven in these temps!)
So, you only cook the first side of the breast one time for 1 minute? You don't flip the breast at all after the first time?
ETA-- THANK YOU!!! :)
T.:
this needs to be added to the Mamapedia cookbook!!!
It sounds wonderful - quick and easy. I'm going to try it. The hardest part is going to be keeping my hubby from "peeking!"
