How the heck do you saute chicken without the inside remaining pink?!
Every time I try to saute a chicken breast the inside remains raw unless I cut it into smaller pieces!. How can you saute a full size breast without the inside remaining pink!?Www@FoodAQ@Com
Answers:
what you can do is pound it out a little to make it thinner!.!.!.!.
put between plastic wrap or wax paper and use a rolling pin or meat hammer (tenderizer) and flatten it just a bit!.
being thinner it will cook better and not remain so pink in the middle!. put in frying pan and saute as you would!.
OR you if you dont like it thinner!. make slits across the breast!.!.!.on both sides!.!.!.this way while cooking the slits allow the inside to get cooked becasue its now exposed a bit more!.
have used both of these methods often!.!.!.!.depending on what i was cooking or my time frame chose the method used!.
Enjoy!
~et~Www@FoodAQ@Com
put between plastic wrap or wax paper and use a rolling pin or meat hammer (tenderizer) and flatten it just a bit!.
being thinner it will cook better and not remain so pink in the middle!. put in frying pan and saute as you would!.
OR you if you dont like it thinner!. make slits across the breast!.!.!.on both sides!.!.!.this way while cooking the slits allow the inside to get cooked becasue its now exposed a bit more!.
have used both of these methods often!.!.!.!.depending on what i was cooking or my time frame chose the method used!.
Enjoy!
~et~Www@FoodAQ@Com
I prefer not fully-cooking a whole chicken breast by sauteing it!. I treat chicken breasts as stir fry and cut them into pieces or tenderloins if I want to saute them until they are completely cooked!. One way to saute chicken breasts and still cook them thoroughly is to season the breasts, saute them in butter and/or olive oil, then bake them at 350 for 20 - 30 minutes!. My favorite spice combination for seasoning chicken is the Adobo spice with the red lid!. You can find it with the Mexican foods in the grocery store!.
If you want to use the stovetop only to prepare the chicken breasts, this is a recipe that should work well for you:
http://splendidtable!.publicradio!.org/rec!.!.!.
I used to cook my chicken this way, but like I said, I like having the freedom to concentrate on the rest of the meal while the chicken finishes cooking in the oven!.Www@FoodAQ@Com
If you want to use the stovetop only to prepare the chicken breasts, this is a recipe that should work well for you:
http://splendidtable!.publicradio!.org/rec!.!.!.
I used to cook my chicken this way, but like I said, I like having the freedom to concentrate on the rest of the meal while the chicken finishes cooking in the oven!.Www@FoodAQ@Com
Try starting it on med-high heat, get a nice brown outside, then add chicken stock or any kind of sauce, turn id down and let it simmer 20 minutes!.
Or bake it in the oven, I always get juicy delicious baked chicken!.
For about 25 minutes, on 375!.Www@FoodAQ@Com
Or bake it in the oven, I always get juicy delicious baked chicken!.
For about 25 minutes, on 375!.Www@FoodAQ@Com
Is it boneless!? If it is, pound it with a meat mallet between plastic wrap!. It will cook faster if it's thinner!. Plus pounding your breast tenderizes it too!.Www@FoodAQ@Com
You cut it in small pieces!. Anything sauted is in small pieces!.Www@FoodAQ@Com
Saute' it over med/high heat just long enough to brown each side, then place it in a preheated 400 degree oven for 20 minutes!.Www@FoodAQ@Com
my answer would be to cook it low and slow!. or do what i have done fillet the breast in half!. good luckWww@FoodAQ@Com
step by step instructions:
http://recipes!.howstuffworks!.com/how-to-!.!.!.Www@FoodAQ@Com
http://recipes!.howstuffworks!.com/how-to-!.!.!.Www@FoodAQ@Com
cook it at a lower temperature so it doesn't burn but for longer so it's cooked all the way throughWww@FoodAQ@Com
I would follow the instructions my cookbook gave me!.Www@FoodAQ@Com