How do you know if the chicken its done??

Question

Im planing on making chicken breasts for my family on friday and i never made them before. So i was wondering how you make them to make them a nice golden brown? Do i have to put anything in the skillet? Im so clueless.

Answer 1

Yes, you need to put some kind of fat (olive oil and butter together is nice) in the skillet. I realize that this maybe a bit daunting for a beginner but if you put te boneless, skinless breast between two sheets of waxed paper or plastic wrap and pound it out so that it is the same thickness all over, you will have better luck. You can use the bottom of a frying pan, a meat mallet, or a rolling pin. An empty wine bottle will work too.

Then season your chicken breast with salt and pepper and dredge it in a little flour. Shake off the excess flour and place it in the heated pan with about a tablespoon of oil and one of butter. Cook it over medium heat and try not to move it too much. Don't overcrowd you pan either or you will just get steamed chicken. If necessary, use a larger pan or fry just one at a time.

Usually, if you don't have your heat too high, the proteins will release when it browns enough. Just jiggle the pan to see if the chicken slides freely. If it does, turn it over. You shouldn't have to cook boneless chicken breasts for than 5 minutes per side.

When the chicken is browned on both sides, place it in a heat - proof pan or bowl, cover it loosely with foil and put it in a 200 degree oven.

Now, put a little chopped (2 cloves) garlic and fresh rosemary (about a TBS of fresh leaves only) chopped fine. Then, add the juice of one lemon. Cook the mixture over med-high heat until it reduces. Remove the pan from the heat put a pat of butter in the pan and stir it quickly while it melts. Pour the sauce over the chicken serve.

Your guests will think you are genius.

Answer 2

If you have a meat thermometer, inset it in the thickest part of the chicken breast and look for 180 degrees. If you don't, it's safe to eat if the joints are loose and when pierced, the juices run clear.

Answer 3

best to use a meat thermometer to be sure.make sure it reaches 180.