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/2018/01/22/how-to-cook-golden-juicy-chicken-breast-on-the-stove-cooking-lessons-from-the-kitchn-2/
No comments:
Post a Comment