Sunday, February 3, 2019
Kitchn has many tried-and-true techniques for chicken on the stovetop. Some are sautéed, while our most popular version is pan-steamed. This technique takes what we know and love from these other techniques to make a chicken breast with a golden, pan-seared exterior and a juicy interior.
This technique is best for a 10-inch or larger skillet, preferably straight-sided and not nonstick. Cast iron is a great option if you’ve got it.
You’ll need two boneless, skinless chicken breasts (about one pound total), salt, pepper, oil, and butter for this recipe.
INGREDIENTS
2 boneless, skinless chicken breasts (about 1 pound total)
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 tablespoons canola oil
1 tablespoon unsalted butter or ghee
INSTRUCTIONS
Get the instruction @ www.thekitchn.com