Chicken Breast

Chicken Breast

CHICKEN BREAST · BUTTER · STOCK (OR WATER) · LEMON · HERBS

Braise — medium — IT 165°F

“Tastes like chicken” is not usually a compliment. But this dish tastes like chicken should—moist, buttery, and rich—and still cooks with all the convenience you expect from boneless breasts. The secret? Pan-fry them with plenty of butter. After browning both sides, add a cup of stock or water and simmer this goodness, uncovered, until most of the liquid evaporates and your instant-read thermometer says >165°F. Put the chix on a plate, add a little more butter to the pan—maybe a squeeze of lemon—and stir it up for a rich pan sauce ready for drizzling over the chicken. Forget chicken. This tastes like heaven. 

(When in doubt, add butter and/or salt.)