Perfect Pan Cooked Chicken Every Time

Something a little different. I bet you didn’t know I could cook, eh? I actually started out working in local restaurants during the summer. I ran a pizza place for a couple years in college, turning cheap products into good pizzas (and calzones for me and friends). BTW, if you want to make the best pizza, use whole milk cheese, not part skim.

Anyhow, here’s an easy one I’ve been doing for 15 years, similar to this link, for pan cooking chicken breasts

Use olive oil, more virgin the better. Pour in pan till covers about 3/4ths of bottom. The reason for this is if you use too much it can start almost frying, and will be nasty as a sauce.

Add about a tablespoon of butter or substitute. I use butter if it’ll be a sauce, Country Crock lite if using a pasta sauce.

Put some pepper, salt, a bit of garlic on the breasts. Let rest in fridge for about 15 minutes.

Turn the heat to medium high. Let butter melt. Turn to medium.

Sear each side of chicken for 1 to 1 1/2 minutes, depending on thickness.

Turn to low. This would be about a 1 to 2 on stove dial. Add a bit of fresh lime squeezing and a bit of garlic powder to liquid. Can use fresh garlic, but have to spread it out.

Cover. Depending on thickness, cook for 10 minutes. Do not lift cover!

Uncover, flip, cook another 5 minutes. Cover.

Turn off heat, but leave on burner. Let sit covered another 5-10 minutes, based on tenderness.

Boom, done! And perfect.

Serve over rice, pasta, or stand alone. I use the pan oil for sauce if I’m not using a red pasta sauce.

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