poultry essentials: pan grilled chicken breast

How To Make poultry essentials: pan grilled chicken breast

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  PREP/PREPARE
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  Essential Equipment: A cast-iron grill pan works great for this recipe (that is what I am using). If you do not have one you could use a regular cast-iron skillet. If you do not have a regular cast-iron skillet, a regular skillet will work, but do not use a non-stick skillet. A non-stick skillet will not give you the browning that gives this dish its flavor.
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  To brine, or not to brine. That is the question: For example, if you are braising the chicken in a slowly-simmering sauce, then brining is not necessary. However, with chicken in a hot skillet, it can make a big, tasty difference. So, if you have a bit of time, place the chicken breast into about a quart of water with 2 tablespoons of salt, and maybe a teaspoon of sugar, and place into the fridge for about 1 or 2 hours, no longer.
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  Gather your Ingredients (mise en place).
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  Sprinkle a generous amount of salt, and white pepper to both sides of the chicken.
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  Place the butter and oil into a skillet over medium-high heat.
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  When the butter has melted, add the chicken, and veggies to the hot skillet, and sprinkle the veggies with a bit of salt.
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  As the dish cooks, toss the veggies with a pair of tongs, but leave the chicken alone for, about 5 - 6 minutes.
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  Flip the chicken and continue to toss the veggies, until they soften, and begin to color, about an addition 5 – 7 minutes.
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  Chef’s Note: Because the pan is hot, remember to keep those veggies active, so they do not burn.
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  Optional Item: To make a quick pan sauce, remove the veggies and chicken from the skillet, and keep warm. Add a bit of chicken stock and wine to deglaze the pan, and then add about two tablespoons of sweet butter, unsalted. Stir until reduced and slightly thickened. Yummy.
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  Chef’s Note: Do a final tasting for seasoning.
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  PLATE/PRESENT
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  Serve while still nice and hot, with some crusty bread. Enjoy.
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  Keep the faith, and keep cooking.
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