The first step to cooking chicken breasts is to trim the fat. Very often the breasts have some fat and connective tissue still attached. And occasionally a piece of bone may also still be connected, too. Use a boning knife, which looks similar to a fillet knife, to remove the nasty bits. If you prefer to leave the fat on, that is fine.
After you have finished trimming the chicken breasts, dry them with a disposable paper towel. Add salt and pepper to the breasts, and rub it in a little. Only use a little bit of seasoning. If you want to add some other flavors, I have a list in the upper right corner of this page that contains good poultry flavors.
Heat up a heavy-bottomed frying pan or cast iron skillet on medium heat. Add 2 tablespoons of butter and move it around to dissolve. Once the foam has subsided, quickly add the breasts. Don't touch the breasts for at least 2-3 minutes. The longer you leave it on each side, the deeper the heat is penetrating. Also, the chicken needs to form a crust so that it doesn't stick.
Flip the chicken after a few minutes and see how the first side is looking. Leave it on the second side for 5 minutes before flipping it again. The pan isn't as hot as it was, so it will take longer on the second side. After cooking each side once more, check the internal temperatures of the chicken breasts. You want an internal temp of 165 degrees F. If the chicken is burning, turn the heat down a little. When they are done, take them out and make a sauce from the drippings. Serve the sauce over the chicken.
Originally Submitted
3/2/2011
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