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Chicken for Casseroles and Salads




Source of Recipe


thekitchn.com


Recipe Introduction


This method is simple and quick and results in MUCH more flavorful and moist meat than poaching.


Recipe Link: https://www.thekitchn.com/how-to-cook-moist-tender-chicken-breasts-every-time-cooking-lessons-from-the-kitchn-36891

List of Ingredients




1 to 4 boneless, skinless chicken breasts, of similar size
Salt and freshly ground black pepper
1 tablespoon olive oil, unsalted butter, or combination of both


Recipe



Using a heavy pan or the flat side of a meat tenderizer, flatten the breasts to an even thickness. Season with salt and pepper.

Heat a sauté pan over medium-high heat. Add the oil. Lower the heat to medium. Place the chicken in the pan and sauté for ONE minute. Do not move the chicken. After one minute, flip the breasts over, lower the heat to low and cover. Let cook for 10 minutes, without lifting the lid.

Remove from heat, leave the lid on and let sit for another 10 minutes.

Check the temperature – they should be 165F. If they are short of that, return to the pan and cook, covered, an additional couple of minutes on low. Repeat the final step of leaving covered off the heat for 10 minutes.