I am sitting in my PJs watching Brazil and listening to the lid of the crock pot bubble and pop as my tri tip simmers. As I put my dogs up and sip my beer I have this sudden urge to get up and dance. I burst up, shooting droplets of beer everywhere in a golden frenzy and my feet start to move!
First, my toes begin tapping to a latin beat. Then my whole foot gets into it. Before I know it, I’m bounding and leaping across my entire apartment, spinning and dancing as if I were in a musical. Completely magical.
Huh. This is strong stuff.
Anywho, this post has nothing to do with dancing, Brazil or tri tip for that matter (that will come in due time my faithful friends). Instead, I discovered this fantastic method of cooking chicken breast. The results are moist and tender and practically fool-proof. That’s right, I said it. I’ll even say it again … FOOL-PROOF.
Mix about a half teaspoon of salt in with the flour along with a little pepper. Chop the herbs finely, if using, and mix in well.
Quickly dredge the chicken breasts in the flour, so they are lightly coated with flour.
Heat the saute pan over medium-high heat. When it is quite hot, add the butter and the olive oil. Let them melt and swirl the pan.
Turn the heat to medium. Add the chicken breasts. Cook for just about 1 minute to help them get a little golden. Note that you are not actually searing or browning the chicken, you are simply creating a layer to lock juices in. Flip each chicken breast over.
Turn the heat to low. Put the lid on the pan. Set a timer for 10 minutes, and walk away. Do not lift the lid. Resist ever urge to peek!
After 10 minutes, turn off the heat. Reset the timer for 10 minutes and leave the chicken breasts in the pan. Again, do not lift the lid and do not peek.
After the 10 minutes are up you can finally peek! You should have soft, tender, juicy chicken that isn't dried out. Double check them to make sure there isn't any pink in the middle. Slice and devour.