Monday, February 21, 2011

Best BSCB


I'm guessing I've made chicken over 4,000 times in 42 years of marriage... and that's if I made it two times a week. Fried chicken, baked chicken, broiled chicken, boiled chicken, chicken casseroles, chicken and dumplings, chicken and noodles, chicken and dressing, chicken noodle soup, chicken salad, chicken pot pie...you get the idea!

So when I came across this recipe at The Kitchn for boneless skinless chicken breasts (BSCB) that are juicy and succulent, not dry and tasteless--- it got my attention. Boneless skinless is possibly the healthiest, easiest way to get dinner on the table known to mankind. No matter how tired you are or how bad the day has been you can have a homecooked meal in less than 20 minutes--- tops. This method cuts that time in half! When I read the instructions I was skeptical, but after trying it I have to tell you it works perfectly every time. You can do several breasts in the pan, that way you will have leftovers for salads or soups or casseroles or pot pies... I love to have something in the fridge to make dinners easy to put together!

How to cook moist and tender chicken breasts: 
1 to 4 Tyson 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
1. Pound the chicken breasts to an even thickness, I use a pie plate edge.
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. Dredge the chicken breasts in flour mixture lightly.
5. Heat the sauté pan over medium-high heat. When hot, add the olive oil and butter. Let them melt, and swirl the pan.
6. Turn the heat to medium, add the chicken breasts and cook for just about 1 minute to get a little golden on one side (don't brown them), 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, turn off the heat. Reset the timer for 10 minutes and leave the chicken breasts in the pan. 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. Double check them to make sure there is no pink in the middle. Slice and serve.

11 comments:

  1. Will definitely give this a try out. Like you,I like to cook several BSCB and have them in the fridge for future use. And we always buy Tyson, so I'm halfway there.

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  2. No chicken in the freezer right now. I will definitely give this one a try next time I shop.

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  3. I have to try this one. I am in the process of cleaning out the freezer of meat as we are leaving for three weeks. I know there is chicken breasts in there. Thanks for the tip.

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  4. If I cooked...this would be on my list.

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  5. Thank you for sharing this recipe with us! I'm always looking for a good way to keep chicken breasts moist! This sounds so yummy!

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  6. Got some chicken breasts in the freezer now. Going to try this one this week.

    We were in your neck of the woods this past weekend to celebrate our granddaughter's first birthday. Her other grandparents live in Harrison, so we had the party there. Enjoyed being back in Arkansas.

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  7. Why is it necessary to pound? My Grandma used to pound almost every meat that she cooked. I don't understand.
    Sounds good, though.
    Cheryl

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  8. We eat a LOT of chicken at our house. Thanks for the recipe!

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  9. Sounds wonderful and wonderfully easy, Joycee ...a great combination.

    Whosyergurl who asked why it's necessary to pound. That's a question I asked my mother who always used to pound round steak and boneless chicken breasts. She told me that round steak is typically a tougher cut of meat and pounding breaks down the fibers, ensuring a more tender meat after it's cooked. For boneless chicken breasts, it simply ensures a uniform thickness of the cuts so it cooks evenly.

    I pound because she pounded.

    : )

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  10. Don't ya love the reasons we do things, cause Mom did it that way!!! I have this cool little gadget that looks like a torture device...it had dozens of needles in rows encased in a plastic handle dealy (hard to explain!) that I pierce tough pieces of meat like round steak. It does a great job of tenderizing anything, prob. even shoe leather! The chicken breast are plenty tender, you just need them to be about the same thickness so they cook evenly. I knew NOTHING about cooking when I first married, Food Network has saved my husband from a long life of bad food!! LOL

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  11. That recipe sounds delicious! Yum!

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