PERFECT MOIST BONELESS CHICKEN...honest
Aug. 19, 2009 7:06 pm
Updated: Aug. 21, 2009 2:13 pm
I was cooking boneless chicken tonight and wanted to share a discovery I made sometime in my culinary life.
I was forever trying to get boneless chicken to stay moist when I cooked it in a pan. I usually resorted to boiling it in stock to keep it moist, but it always looked anemic!
Then a lightbulb went off. I had been using my meat thermometer that said chicken should be cooked to 180 degrees...not wanting raw chicken, I made sure that chicken breast read 180. Of course, I don't know why it took me so long to realize that the meat thermometer was set for bone in chicken!
Boneless chicken will be done at 165 degrees....an amazing moment of enlightenment!
So here's how to get restaurant moist, good lookin' chicken.....
heat EVO in pan
sprinkle chicken with Herbes De Provence
put chicken breasts in pan for 6 min and then flip and insert thermometer...watch or auto set to 165 degrees.
remove from pan , cool, slice
Maybe you all had this figured out way before me! Anyhow, in case you didn't, it will be moist chicken from now on.
Thanks for all the wonderful comments on this blog!'''
Hugs to all moms saying goodbye to college kids this week!