Pound to an even thickness – about 1 inch. Cover boneless, skinless pieces with plastic wrap and use a heavy skillet or can to flatten.
Lightly season as desired, such as with salt, pepper, season salt, onion powder, or garlic powder. Sauté 1 minute per side in a lightly oiled skillet over medium-high heat. Pieces will be lightly browned.
Cover skillet with a tight-fitting lid. Reduce heat to low; cook for 10 minutes. Do not lift lid.
Turn off heat. Let rest for 10 minutes without removing lid.
Check temperature. If below 165 degrees F in thickest part, return to low heat until temperature reaches 165 degrees.
Refrigerate leftovers within 2 hours or freeze for longer storage.
1 Comments for "Skillet-Braised Chicken"
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Submitted by Lygarcia on Fri, 01/18/2019 - 13:46Sounds delicious and easy.