What is a good, relatively simple recipe for sautéing/pan cooking chicken breast?
I have a Hub on Moroccan chicken that uses a sauté pan to brown the chicken and then roast it in the oven (still in the pan). Pretty easy and quick to make. The yogurt-tahini sauce is optional:
I have a great recipe for chicken breasts in the oven. It's not sauteing on the stove, but they still cook in a pan! It's as easy as placing the chicken breasts skin side down in a pan, seasoning with salt and pepper, then placing a strip of bacon on top. Seal the pan up tight with double wrapped aluminum foil and place in the oven at 275°F for 2 - 2 1/2 hours. The breasts are so moist! If you want crispy skin, finish them under the broiler for a couple minutes.
Nice and easy and truly delicious:
You beat up an egg in a cup of milk in a bowl with some salt and pepper and you put your sliced chicken breasts in this liquid to soak for a few hours (to tenderize it).
You take the slices out and you dip them on both sides in flour till they are well covered.
You heat olive oil and butter in a frying pan and saute them on both sides till a golden brown ( 8 mins-10), not too fast!
Sprinkle with lemon and salt.
by Peeples 3 years ago
Do you have a favorite boneless chicken breast recipe?I'm looking for something new but there are too many recipes to choose from. anyone have any favorites they'd be willing to share?
by Steven Pearson 13 months ago
Can I feed my dog raw chicken breast?Information on the web is scattered. Many insist a raw diet is good for the dog if done right, others insist that the dogs are just as likely as us to get sick (I would hate for my dog to get sick just as much as if I were to get sick myself).Opinions and...
by nikki1 7 years ago
Prepping and/or cooking and what type of methodof cooking? Also, it has to be very healthy .Avoiding cooking oils, butter and margarine,.
by Peeples 3 years ago
Ideas of ways to make crockpot chicken breast better?Basic recipe calls for boneless chicken breast, mushrooms, chicken broth, and cream of mushroom soup. What things could be added to give it more a pop of flavor? I find cream of mushroom ok, but bland. Would basil work in this dish?
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