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2. Dredge the breasts in flour. Shake off the excess.
3. Preheat a stainless* frying pan on medium-high heat until it's hot enough to
evaporate drops of water on contact. Then, pour on a small amount of olive oil (or any fat source that has a high smoke point) -- just enough to coat the bottom of the pan.
4. Immediately, put the breasts on the hot pan. Allow it to sear until it's golden-brown on the exterior (about 2 minutes), then flip them over and repeat. Note, if you're cooking multiple breasts, don't crowd the pan. (They won't brown properly if you do.)
5. Turn the heat to low. Pour on enough chicken stock (or other cooking liquid of your choice) so that the liquid is about 1/3 up the sides of the chicken. Don't pour in too much, or you'll just be boiling the chicken. Add some chopped onion, garlic, herbs, lemon squeeze, or whatever else you think would taste nice. (You can never go wrong with a bit of garlic and rosemary.)
6. Cover the pan with a tight-fitting lid, and cook on low heat until done. "Done" is when a meat thermometer shows 165 degrees in the thickest part of the breast (or, if you don't have a thermometer, when the meat is thoroughly white all the way through).
7. Make the sauce (Optional, but very worthwhile!): If you want to impress (or just have a restaurant-grade meal), make a quick pan sauce to drizzle onto your plate. To make the sauce, do the following:
a. Remove the chicken breasts from the pan and set them aside.
b. Pour 1-2 cups of chicken stock or broth into the pan. (If you have some wine on hand, do a 50-50 mix of wine and chicken stock instead. It's delicious.) Heat it up on high, and scrape the bottom of the pan vigorously with a non-metal utensil. The goal is to stir up all the stuff that burned onto the bottom of the pan. That stuff is pure flavor -- don't discard it!
c. Let the mixture boil until it has evaporated down to about half of its original volume. Then, remove the heat. Stir in a couple of tablespoons of butter, to give the sauce thickness and an attractive shimmer. You're done! Drizzle this onto the plates, and you'll have not only a delicious meal, but a very attractive one as well.
Answer: you clean it you put it in flour and next you fry it mmmh the best wayGood question. The conflict is between health and texture. The challenge is to cook the cutlets to a minimum temperature of 180F to avoid bacterial issues but to realize that the cooking will begin at a lower temperature. Cutlets are too thin for thermometer insertion. They must be prepared by timing. They become rubbery and tough if cooked too long or over too high heat.1)Make sure the cutlets are fresh, cut by your butcher or packaged the same day you buy them and cook them; wash them off and pat dry. 2) Wrapping them in plastic wrap, pound them thin with a meat hammer for a few seconds both sides (without breaking them). 3) Tenderize them by soaking in white vinegar 1/2 hr., then rinsing and patting them dry OR sprinkle them lightly with meat tenderizer just before cooking. 4)Soak them in milk or buttermilk 1/2 hour as well, and pat dry. This combination treatment stresses the fibers with a tenderizing effect. 5) Coat a pan with cooking oil and add 2 TB butter or margerine heating pan until butter foams and subsides 6) Cook cutlets about 2 minutes per side over medium flame. After thinning cutlets by pounding this cooking time is adequate for safe consumption.
We like to coat the cutlets by dipping them in flour shaking off the excess, soaking them in a combination of one or two whole eggs mixed with 1/4 to half cup of milk, also shaking off excess liquid, and then coating them with salted (no salt if powdered tenderizer was applied) bread crumbs and frying them lightly about the same amount of time.
If you are still not satisfied, retain those of the above techniques that you think are helpful but instead of coating them right away, cook cutlets in the oil and butter pan about three minutes or until fork tender then remove to the milk or buttermilk soak, cover and refrigerate 1/2 hour. Then remove them, pat dry and use the flour/egg milk soak/bread crumb method and recook just enough to turn the coating a golden brown.
AnswerSoak ALL chicken in salted water. It is good for bacteria and will tenderize your whole chicken or parts of chicken. Fill up your kitchen basin (be sure it's cleaned by bleach before and after) and put in 1/2 cup of salt. After soaking in cold water for 15 minutes or so, rinse VERY WELL.Chicken cooked in sauces on a lower heat will usually be tender and juicy. If you are in a hurry or just want "taste good" for company, use "Shake and Bake" that really holds those juices in. Just follow the packaged directions.
Happy cooking Marcy
Answertake your chicken and place in baking pan add Italian dressing on each piece and whatever else spices you like then cover and bake on 350 for 1 hour. AnswerSear the breasts in a little butter or olive oil over medium high heat for a minute or two on each side until they get some color. Cover and reduce the heat to low and cook for 5 minutes.Enjoyyy(:
What else can I help you with?
What can you do with the sauce you have from cooking chicken?
You can make a chicken soup by boiling the chicken bones! Honestly!
Why chicken wings bones turn black when you fry or bake them?
They were frozen before. Previously frozen chicken bones turn black during the cooking process.
How many chicken breasts are there in a pound?
Depends on the size of the meat. Could be less than one, could be several.
How many bones are in the breast?
There are no bones on the breasts.
How many bones in a chicken have?
There are 307 bones in a chicken.
Where are most bones in a chicken?
there are 307 bones in a chicken
Do breasts have bones?
No, breasts do not have bones. They are primarily made up of fatty tissue, glandular tissue, and ligaments. There are no bones in the breast area.
Can foxes eat cooked chicken bones?
No Not Cooked Chicken Bones!!!!
Can you mix turkey and chicken bones when making broth?
Technically, you can mix turkey and chicken bones when making broth, but why would you want to do that? Each bone has its own unique flavor profile, so combining them might result in a muddled taste. It's like mixing peanut butter and jelly but ending up with a sandwich that tastes like confusion. Stick to one bird at a time for broth that's clucking good.
Why do you think chicken bones are stronger than human bones?
Chicken bones are not stronger than the human bones because they are hollow.
How does lemon juice effect chicken bones?
how does lemon juice effect chicken bones .
What parts of the chicken with long bones?
Long bones on a chicken can be found on the legs and wings.
