HOW TO PAN SEAR CHICKEN RECIPES

Steps:

• One of the most important, yet mis-understood and poorly performed cooking techniques is searing, also called pan searing.  When you sear meat, you create an intense layer of flavor where the proteins brown/caramelize, literally changing their chemical composition.  The result, is the development of flavors and textures, that are totally unique to that cooking technique, and can’t be replicated via steaming, boiling, sautéing, or any other cooking process.  In this cooking technique video, I show you how to sear a chicken breast on the stove top, but the same techniques can be used on any protein and on other cooking surfaces…like the grill. How to Sear (Pan Sear) a Chicken Breast It’s a common myth, that searing “seals” in the juices.  It doesn’t.  It does develop a crusty outside that is packed with flavor, but it’s just as easy to dry out a seared piece of chicken as unseared chicken. Heat the pan until it is very hot, and just starts smoking Make sure the chicken is dry; pat it with paper towel if needed Add a splash of oil to the pan and roll the pan to coat it Lay the seasoned chicken down in the pan.  You should hear loud sizzeling, if you don’t the pan is not hot enough. Remove the chicken and let the pan to get hotter Don’t flip the chicken for at least 3 minutes.  It needs time for that sear to develop and if you flip the chicken, or even shake it around the pan, you lessen the amount of heat – which at best means you have to wait longer to get a sear, or at worse you’ll never get it at all After 3 – 4 minutes on high heat, peak at the underside of the chicken.  If it’s golden brown, flip it, and sear the other side with the same technique Depending on the thickeness of the chicken, you’ll be able to cook the breast through with just that one flip, or after a few minutes on the second slide, you can flip it back over and/or put it into a hot oven What do you end up with?  Well assuming you properly seasoned with salt and pepper, you get a chicken breast that has a crispy, flavorful outside, with a tender juicy center.  Hope you enjoy it!!

Steps:

• Flatten or butterfly the chicken breasts using a couple of sheets of saran wrap and a heavy skillet or the side of a meat tenderizer and pat dry with kitchen paper towels.
• Combine your dry ingredients with whichever dried Italian seasonings you have or want, we recommend oregano, basil, red pepper flakes, rosemary, and thyme.
• Using your fingers or some tongs dredge the breasts through the dry flour mixture and shake to remove the excess, if you want to ensure total coverage you can add your dry mixture and breasts into a plastic bag and shake well to coat.
• Heat your skillet over a medium-high heat for a couple of minutes and then add your olive oil to the hot skillet.
• Add your dredged chicken to the skillet and cook for 3-4 minutes unturned to allow the crust to form, flip and again cook for 3-4 minutes until both sides have a beautiful golden brown crust on the outside.
• Turn down the heat and add your knob of butter to the pan. Once melted baste the chicken breast with the juices for a minute on each side.
• Remove chicken from the pan and serve with warm rice and lightly steamed vegetables.