Crispy Chicken Breasts -- Low-CarbWritten by: Cate
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And if you cook it right. Just last night, after a few months of ending up with
slightly rubbery skinless boneless sautéed breasts, I bothered to check with the
Joy of Cooking to see what I was doing wrong.
This might be common sense to some, but here's what I learned, which is not what
I'd been doing:
Heat 2 Tbsp butter in a pan on high heat. Not the highest heat, but higher than
medium-hot. When the butter is a nut brown color (not too dark, or it'll burn),
add a few Tbsp of olive oil. Heat for another 3-4
minutes, but don't let it smoke.
Add chicken breasts. Don't touch them for 4 minutes. Use a timer. Flip them over
and cook for 3-5 minutes more. If the pan is hot enough, they will be thoroughly
cooked through. They'll also have a nice crispy,
browned outside and be totally juicy on the inside.
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