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!
1 to 4 Tyson boneless skinless chicken breasts
Salt and freshly ground black pepper
1/4 cup flour
1 teaspoon freshly chopped herbs (optional)
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.