Chicken meat is a staple in many recipes. It is full of protein, but at the same time has a very neutral taste, so it can be used in many dishes. Of course, that does not mean it is not delicious. Properly covered, it will withstand a great deal of adverse conditions. Even in a pan it can be a real pleasure, but to do so we must pay attention to a few steps that will lead us to a golden baked crust and a soft, juicy core.
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First we need to choose the right casserole
It is important that it be large enough, as the meat should have enough space in it. For two pieces of chicken breast choose at least one with a diameter of 25 centimeters. If possible, the pan should not be painted with Teflon or any other non-stick coating. Chicken will be best if you use cast iron. Bonus points if the edge is as high as possible, so that fat is not sprayed all over the kitchen.
The most essential ingredients
If we want the chicken to be tasty, we will need a little help from the salt and pepper. Baking in the pan can not be done without oil. Finally, we will add a thick slice of raw butter to emphasize the taste of the meat.
Key steps
First heat the pan and add the fat. Then gently place the chicken breasts in it. Set the fire to medium temperature. Important: when the chicken is in the pan, do not move, roll or do any other work with it for at least five minutes. Only when we can easily lift it, turn it over and leave it alone again, all the more so.
Just a move
If we want the chicken to have a really golden brown color, we only turn it once. But before we do that, do not look under the bottom and check if it is already brown enough. Time must be trusted and you must patiently wait five minutes to pass on each side. If you are not sure if the chicken is cooked, use a kitchen thermometer. When the internal temperature is 73 degrees Celsius, the meat is ready.
Butter at the end
When the chicken is cooked, add a cube of butter to the pan. Like juicy steak, here we emphasize the taste of the meat. However, do not add it to the casserole during baking, as the fat will burn before the chicken is ready. Once the meat is cooked, it can be served on the sandwich, with risobizi or baked potatoes. It can also be added to risotto or other more complex dishes.
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Photo: Bartosz Luczak / Getty Images
