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    • John N Newsome

      How to cook moist chicken breasts every time

    • sgat2000 .

      How To Cook Moist Tender Chicken Breasts Every Time THIS really worked perfectly! I was baking in the oven so I needed to make the chicken on the stove, follow the timing and heat directions EXACTLY! I skipped the flour and herbs and just used good seasoning on my chicken :) This would be the perfect chicken to chop up for use on salads, etc!

    • Meagan Dreihaupl

      How to cook tender Chickenbreast

    • Mary Lynn

      how to cook moist & tender chicken breast every time (never had a method that worked so well!) 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.

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