Whenever I need cooked chicken for casserole or other dish, I try to never boil my chicken. I think that is so plain and tasteless. I discovered poultry seasoning after listening to Rachel Ray talk about it over and over (and over) again. I started cooking chicken breasts this way as a fast, easy accompaniment to some veggies when I wanted a real meal in grad school. Shortly after that I realized that it was the perfect way to cook chicken whenever a recipe called for cooked chicken. Butter provides flavor and olive oil provides the high cooking temperature needed to get a nice “crust” on the outside of the chicken.
Do yourself a favor and stop boiling chicken. Your taste buds will thank you.
Simple Sautéed Chicken
1 tablespoon butter
2 tablespoons olive oil
4 skinless, boneless chicken breasts, pounded to a uniform size
Poultry seasoning, to taste
Freshly ground black pepper
Melt butter with olive oil in a large skillet over medium-high heat. Sprinkle both sides of chicken with desired amount of poultry seasoning, salt, and pepper. Cook chicken in butter/olive oil for 10-12 minutes or until done, turning occasionally. You want the chicken to be nice and golden on both sides and just barely done in the middle. By just barely done, I mean no pink, but still very, very juicy. Allow to cool before cutting up to use in a recipe or serve immediately.
Cook’s Note: If you are planning on using this chicken in a casserole or something, I suggest undercooking just slightly. (Not enough so you are in danger of food poisoning or anything.) The point is to keep the chicken from drying out while it cooks for a second time.
Cook’s Note 2: To change this up slightly to serve right away, I like to coat the chicken in the poultry seasoning, salt and pepper, and then dip it in balsamic vinegar. Continue with cooking instructions. You can also make a quick pan sauce with by deglazing the pan with white wine and stirring in some flour and chicken broth. Serve immediately over the chicken.