Take Chicken Breast Out of Package, Pat Dry
Butterfly the chicken; This lays it out flatter and allows it cook more evenly.
To a Bowl Add the Following
(This is enough for 2-3 chicken breasts)
- 1 tbsp Mayo or Sour Cream*
- 1 tsp of a Seasoned salt – I used my copycat Lawrys
- 1/2 tsp garlic powder
- 1/4 tsp black pepper
The mayo is both a binder and it helps with browning; It’s an emulsion of oil, egg, and vinegar.
The oil or fat helps with browning and the vinegar helps with tenderizing.
Heat a Pan Over Medium Heat
Add some neutral oil to the pan and disperse; Then add your chicken and sear for ~2-3 minutes.
Once you flip, reduce the heat, add 2 tbsp of unsalted butter to the pan.
Begin basting the chicken with the butter for 2 minutes or so. Then cook like this on reduced heat for ~5-10 minutes.
Once the internal is at 155F at the thickest part, take off to rest for 5 minutes.
Then slice and enjoy – I ate this over my Shin Ramen for Lunch.
Use the Fond to Make a Pan Sauce?
With the chicken out of pan, add 1 cup of chicken stock or broth.
Use a wooden spoon to scrap the fond from the pan (the browned bits).
Then add the following:
- 1 tsp lemon juice or a vinegar
- 1 tsp soy sauce
- 1/4 tsp dried, crushed rosemary
- 1/4 tsp pepper
Reduce this by half and then add 1/2 tbsp of a cornstarch slurry mixed separately.
Combine until at your desired consistency.
Basic Pan Seared Chicken Breast
Ingredients
- 2-3 whole Chicken Breasts
Seasoning
- 1 tbsp Sour Cream or Mayo
- 1 tsp Seasoned Salt like Lawrys or similar
- 1/2 tsp Garlic Powder
- 1/4 tsp Pepper
Butter to Baste with
- 2 tbsp Unsalted Butter
Instructions
- Take chicken breast out of package and pat dry with a paper towel.2-3 whole Chicken Breasts
- Slice Chicken breast from the side to butterfly and flatten.
Apply Seasonings and Binder
- Put chicken breast in a bowl.
- Add ingredients and mix and massage into the meat.1 tbsp Sour Cream or Mayo, 1 tsp Seasoned Salt, 1/2 tsp Garlic Powder, 1/4 tsp Pepper
Heat a Pan Over Medium Heat
- Add a neutral oil like olive oil to the pan and disperse in the pan.
- Put chicken breast into pan and allow to sear for 2-3 minutes.
- Then flip and reduce the heat.
- Add 2 tbsp of unsalted butter to the pan and begin basting the chicken. Do this for ~2 minutes.
- Then continue to cook the chicken at this reduced heat in the pan for ~5-10 minutes or until the thickest part of the breast meat is ~155F.
- Once at temperature take off to rest for ~5 minutes, then slice and enjoy!
