Google has shined upon me and the produce of my search bar must be shared. I have found the secret to pan-sauteeing chicken boneless skinless chicken breast into tender, juicy deliciousness. No more rubbery, dry, frustrating cuts....and yes, I know that using thigh meat is a good alternative. Still. Sometimes, nothing beats the price or the hefty simplicity or light flavor of breast meat. This approach is really brilliant. Nothing is added to it, not even water and no sauce to dress it up or crazy equipment....just perfect, perfect directions. Its never tough, never dry and never pink in the middle.
I have made it four times now with effortless reproductibility. Easy, clear and perfect for so many uses. It makes the best salad topping meat, taco filling, or addition to spaghetti sauce. I can batch cook several this way and then we're good for finger food for picnics or freezer meals for a while.
You must try this.
The kitchen gods will sing arias over your stove too!!!
Faith Durand over at
The Kitchn is a brilliant, brilliant genius...and is the mastermind behind these very direct and foolproof directions. There are pictures and numbered steps and its all on one page. I'm not sure how she could make it better.
Check it out.
Perfect Chicken Breast.
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