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2 tablespoons water, plus more for the pan. 4 chicken breast cutlets, pounded 1/4-inch thick (about 1 1/2 pounds) ... Cook, flipping often, until the chicken is browned on both sides and just ...
Moving the chicken around can cause the breasts to stick to the pan and rip, so resist fiddling with the meat while it’s cooking. Flip the chicken and cook for an additional 5-6 minutes
Just fill a lidded bowl with your brine mixture and soak the chicken in it for at least 30 minutes. Digital thermometers take the guesswork out of cooking. Meat thermometers are handy kitchen tools.
To bake: Preheat the oven to 400 F. Place the breasts on a lined sheet tray in the oven and cook for 30 to 40 minutes. To maintain extra moisture, tent the foil halfway through to keep the breasts ...
Meatball soup simmering on a stove. Simmering is a food preparation technique by which foods are cooked in hot liquids kept just below the boiling point of water [1] (lower than 100 °C or 212 °F) and above poaching temperature (higher than 71–80 °C or 160–176 °F). To create a steady simmer, a liquid is brought to a boil, then its heat ...
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