Poultry Essentials Pan Grilled Chicken Breast Recipes

Steps:

• PREP/PREPARE
• Essential Equipment: A cast-iron grill pan works great for this recipe (that is what I am using). If you do not have one you could use a regular cast-iron skillet. If you do not have a regular cast-iron skillet, a regular skillet will work, but do not use a non-stick skillet. A non-stick skillet will not give you the browning that gives this dish its flavor.
• To brine, or not to brine. That is the question: For example, if you are braising the chicken in a slowly-simmering sauce, then brining is not necessary. However, with chicken in a hot skillet, it can make a big, tasty difference. So, if you have a bit of time, place the chicken breast into about a quart of water with 2 tablespoons of salt, and maybe a teaspoon of sugar, and place into the fridge for about 1 or 2 hours, no longer.
• Gather your Ingredients (mise en place).
• Sprinkle a generous amount of salt, and white pepper to both sides of the chicken.
• Place the butter and oil into a skillet over medium-high heat.
• When the butter has melted, add the chicken, and veggies to the hot skillet, and sprinkle the veggies with a bit of salt.
• As the dish cooks, toss the veggies with a pair of tongs, but leave the chicken alone for, about 5 - 6 minutes.
• Flip the chicken and continue to toss the veggies, until they soften, and begin to color, about an addition 5 - 7 minutes.
• Chef's Note: Because the pan is hot, remember to keep those veggies active, so they do not burn.
• Optional Item: To make a quick pan sauce, remove the veggies and chicken from the skillet, and keep warm. Add a bit of chicken stock and wine to deglaze the pan, and then add about two tablespoons of sweet butter, unsalted. Stir until reduced and slightly thickened. Yummy.
• Chef's Note: Do a final tasting for seasoning.
• PLATE/PRESENT
• Serve while still nice and hot, with some crusty bread. Enjoy.
• Keep the faith, and keep cooking.

Steps:

• Preheat an outdoor grill for medium-high heat, and lightly oil grate.
• Dip chicken in lemon juice, and sprinkle with the onion powder, ground black pepper, seasoning salt and parsley. Discard any remaining lemon juice.
• Cook on the prepared grill 10 to 15 minutes per side, or until no longer pink and juices run clear.

Steps:

• Mix together the olive oil, honey, mustard, salt, thyme, oregano and lemon juice in a large shallow container.
• Pound the chicken breasts to uniform thickness and add them to the marinade. Cover and marinate in the fridge for at least 8 hours.
• Heat a grill pan over medium-high heat. Grill the chicken in batches until golden brown on the first side, 4 to 5 minutes. Flip and cook until golden brown on the other side and cooked all the way through, another 4 to 5 minutes. Let the chicken cool.
• Transfer the chicken to freezer bags individually and in pairs, so it's easy to defrost the exact amount you need.