Tender Chicken Breasts

There is only one word to describe meat and poultry here in Chile: tough.  It doesn't matter what cut of meat is bought or how it is prepared, the end results are tough and dry.  Thankfully I brought two crock pots with me and if I cook my meat overnight in the crock pot we have tender results.  But how many ways can you crock pot chicken?  I know what you're thinking, there are hundreds of crock pot chicken recipes, but what about a roasted chicken breast?  Can you do that in the crock pot (well maybe someone can, but not me.)  

And then in my endless internet searches for recipes I found this way to prepare chicken breasts which results in tender meat.  I gave it a try today.  I don't have anything to eat with the chicken, just chicken tenders.  But Leland is out of town, Nery has gone home early and there is chicken in the refrigerator that needs cooking.  So it's time to experiment with this new recipe.  Guess what?  It is delicious and tender, just as promised.  So without further adieu I would like to share my new favorite way to prepare tender BSCB (boneless, skinless chicken breasts).

My photography skills are minimal but I do love the background which features my new Williams-Sonoma dish towels that arrived last week.

Cooking Boneless Skinless Chicken Breasts

This method takes trust; you can't check them or really watch them cooking.  But I promise that if you follow this method exactly you won't be disappointed.

What You Need

1-4 boneless skinless chicken breasts

Salt and pepper

1/4 cup flour

Olive Oil

1/2 tablespoon butter

Instructions

1.  Pound the chicken breasts to an even thickness with the handle or flat of a knife. (I used chicken tenders and omitted this step.)

2.  Lightly salt and pepper the chicken breasts.

3.  Mix about a half teaspoon of salt in with the flour along with a little pepper.  

4.  Quickly dredge the chicken breasts in the flour, so that they are just lightly dusted with flour.

5.  Heat the sautè pan over medium-high heat. (I used my handy dandy electric skillet).  When it is quite hot, add the olive oil and butter.  Let them melt and swirl the pan.

6.  Turn the heat to medium.  Add the chicken breasts.  Cook for just about 1 minute to help them get a little golden brown on one side (you are not actually searing or browning them).  Then flip each chicken breast over.

7.  Turn the heat to low.  Put the lid on the pan.  Set a timer for 10 minutes, and walk away.  Do not lift the lid; do not peek.

8.  After 10 minutes have elapsed, turn off the heat.  Reset the timer for 10 minutes and leave the chicken breasts in the pan.  Again, do not lift the lid; do not peek.

9.  After the 10 minutes are up, take the lid off, and tada!  Soft, tender, juicy chicken breasts that aren't dried out in the least.  Double check them to make sure there is no pink in the middle.  Slice and eat.