Let's talk about chicken. I cook chicken quite often. It's inexpensive (even the happy, no hormone, free-range chickens I like to buy aren't too bad), it's easy to find locally raised, it's versatile, it's lean, it's mean...
Here's the thing, though. I don't want to eat no dry chicken. I want flavor. I want moisture.
Well, I usually get exactly what I want when I cook it like this:
First, you get yourself some boneless skinless breasts and you preheat your oven to 350º F. Could be 1/2 a breast we have here, could be 2 whole breasts, could be somewhere in betwixt. Next, you season those breasts up; could be as simple as salt and pepper, but you could also add any herbs and spices to the mix, or even bread them thangs. Now, pan sear these breastssess over med-high heat in an oiled non-stick pan. Don't move them, just let them brown up for a couple of minutes. Turn and brown on the other side for another 2-4 minutes. Oooooh, it looks so pretty already.
Now you pop them thangs in the oven for 20 minutes, 25 minutes if they are real biggins.
You can throw some fixins in the pan for a sauce: tomatoes, capers, olives, and red wine is a fave, or make a sauce in a seperate pan (especially if you breaded them). Anything goes with chicken.
With these pictured here on the left, I floured them, dipped in egg, then breaded with bread crumbs, salt and pepper. Same drill...sear on both sides, 350 oven for 20 min. Moist and delicious. I drizzled a little balsamic reduction on the plate and pulled a couple chives from the garden...fresh green salad and roasted beet salad with strawberries and mint