Last night we had the chicken that I told you I would fix. It was really simple and very good. When Mac’s potato was nearly done baking, I had the stewed tomatoes simmering on the stove and the spinach ready to cook in the microwave for a few minutes.
To prepare the chicken, which was already pounded to an even thinness of about 1/2 inch or less, I dredged it in a mixture of flour, salt and pepper and a spice/herb mixture that I had prepared and stored in an empty spice jar earlier this year. If I can find the combination, I will give it to you later. I heated up a tablespoon or so of olive oil and placed the chicken breasts in the pan. I cooked them over medium to medium high heat on each side for 3 minutes and then 1 more minute on each side while I zapped the spinach in the microwave. The chicken was perfect, still moist, but thoroughly cooked.
I think that most people, in their fear of undercooking chicken, overcook it and therefore it gets too dry. You can always return the chicken to the heat if a small cut in the thickest part shows that the juices are still pink. If necessary, it can be microwaved to finish it, although that would be a last resort for me. Once you use the trial and error method a few times, and keep notes on time and temperature, you can rely on perfectly cooked chicken every time.
You can buy chicken breast already boned at the grocery. My local Kroger often has a “buy one, get one free” deal on boneless breasts. I take advantage of it and pound the breasts as soon as I get them home, wrap them individually, bag ’em up, and stick them in the freezer. Then, a quick thaw renders them ready to cook in a flash, inside or on the grill.
Marinate them for a while in your own recipe for marinade, or use bottled salad dressing if you want, cook them, and serve them over salad greens. Alongside sauteed or grilled vegetables. The possibilities are nearly endless for a quick, tasty chicken dinner.