The October 2016 Cooking Light magazine has a great article written by Kenji Lopez-Alt, the chief creative officer of Serious Eats (seriouseats.com). I love reading his monthly column, since he provides useful tips and tricks in the kitchen. This month’s column was dedicated to creating a golden crust on chicken breasts. I tried this recipe last night and it came out delicious. I did not have canola oil, so I used olive oil instead. Also, my chicken breasts were pretty thick, so it took about 15 extra minutes to cook. I wanted to add this recipe to my blog because I will definitely make it again. Here it is:
- 4 (6 oz) skinless, boneless chicken breast halves
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1 T canola oil (I used olive)
- 1 tsp butter (I used 1 T)
- Wash and dry the chicken with paper towels. Sprinkle salt and pepper on both sides and place on a plate in the refrigerator for at least 30 minutes.
- Heat oil in a saute pan on medium-low until oil shimmers. Add the chicken, smooth side down, and let it cook for about 9 minutes, until the bottom side is golden brown.
- Add the butter and lift the chicken breasts to make sure the butter swirls all over the pan. Cook another minute or until the color turns darker golden brown.
- Turn the chicken and cook another 6 minutes or so until the temperature registers at least 155F.
Note: If the chicken breasts are thick, they will need more time in the pan. I left them on for about 25-30 minutes total.