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4 boneless skinless chicken breast halves (about 6 ounces each) Salt and pepper, to taste. ... If you don’t have a meat mallet on hand, a hefty saucepan or skillet works in a pinch. Just be ...
Add some chicken breasts in a quick sauce and dinner is served. ... you can do so much with so little. Spinach, tomatoes, red onion, and capers add a lot of flavor to boneless, skinless chicken ...
Step 1: Boil the Chicken. To boil chicken, start by placing two 8- to 9-ounce chicken breasts in a small saucepan or small straight-sided skillet and cover with liquid.
Cook over moderately high heat until browned and crisp, 4 minutes. Turn the chicken and cook for 3 minutes. Transfer the skillet to the oven and roast the chicken for 20 minutes, until just cooked through. Let the chicken rest in the skillet for 5 minutes, then transfer to plates. Spoon the mole sauce alongside, garnish with sesame seeds and serve.
Add 1 to 2 tablespoons of water to the bottom of the skillet and, working around the chicken, stir and scrape to release the cooked-on bits. Toss the chicken in the liquid until coated, then ...
Lay the chicken breasts flat on a cutting board and carefully cut them in half horizontally using a sharp knife. Alternatively, pound them out with a meat mallet until they’re about 1/2-inch thick."