(Image credit: Joe Lingeman)
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Season with the salt and pepper on all sides.”,”image”:{“id”:”a0d25ce80ff3b94487b4df0f5bd83fb943b7d0b2″,”width”:2997,”height”:2000,”format”:”JPEG”,”created_by_id”:1137,”updated_by_id”:null,”created_at”:”2017-09-05T12:59:07.196-04:00″,”updated_at”:”2017-09-05T12:59:07.196-04:00″,”credit_style”:”author”,”credit_author_id”:1137,”credit_name”:””,”credit_url”:””,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”2017-08-30_Kitchn5541_HT Golden Juicy Chicken on Stove.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null,”focus_z”:null}},{“image_id”:”19243ba126425646832977f6e87e3821d7288081″,”caption”:”\u003cb\u003eHeat the oil over medium-high heat in a large skillet. \u003c/b\u003eHeat the oil in a 10-inch or larger skillet, preferably straight-sided and not nonstick (cast iron is a great option), over medium-high heat until shimmering, about 3 minutes.”,”image”:{“id”:”19243ba126425646832977f6e87e3821d7288081″,”width”:2997,”height”:2000,”format”:”JPEG”,”created_by_id”:1137,”updated_by_id”:null,”created_at”:”2017-09-05T12:59:07.201-04:00″,”updated_at”:”2017-09-05T12:59:07.201-04:00″,”credit_style”:”author”,”credit_author_id”:1137,”credit_name”:””,”credit_url”:””,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”2017-08-30_Kitchn5546_HT Golden Juicy Chicken on Stove.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null,”focus_z”:null}},{“image_id”:”a11c6c20623b92e32d5ee0a64da49f509bc0f67d”,”caption”:”Carefully add the chicken to the hot pan and cook for 5 to 7 minutes. Swirl the pan just before adding the breasts to evenly distribute the oil. Add the chicken one at a time and do not touch, poke, or move the chicken for 5 to 7 minutes. 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Let rest for 3 minutes before slicing and serving.”,”image”:{“id”:”34a2bff0e4177eafe47207b3ef355e80fd720182″,”width”:2997,”height”:2000,”format”:”JPEG”,”created_by_id”:1137,”updated_by_id”:null,”created_at”:”2017-09-05T12:59:07.304-04:00″,”updated_at”:”2017-09-05T12:59:07.304-04:00″,”credit_style”:”author”,”credit_author_id”:1137,”credit_name”:””,”credit_url”:””,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”2017-08-30_Kitchn5575_HT Golden Juicy Chicken on Stove.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null,”focus_z”:null}}]};
There are as many variations on cooking chicken breast as there are cooks, and I’d say that is a very good thing, as it ensures we never grow tired of this dinner staple.
Pan-seared chicken breast, cooked in a little oil with salt and pepper and finished with a generous knob of butter, is the first way I learned to cook chicken and a technique I always go back to. The resulting chicken has a golden-crisp exterior with a still-juicy interior, and is just as welcome served with steamed vegetables as it is atop creamy Alfredo pasta.
from WordPress https://jonathanwilhoite.wordpress.com/2017/09/06/how-to-cook-golden-juicy-chicken-breast-on-the-stove-cooking-lessons-from-the-kitchn/
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