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Old dog new trick: seared chicken breast

 
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Jim Cooley



Joined: 09 Oct 2008
Posts: 346
Location: Seattle

PostPosted: Sat May 15, 2010 4:04 pm    Post subject: Old dog new trick: seared chicken breast Reply with quote

I'll often take a boneless chicken breast and pan-sear it in a dash of peanut oil to add to whatever I have on hand for a quick dinner. I usually butterfly it, salt and pepper, then throw into a hot pan with some already golden onion and garlic. Flip it after a minute, cover and take off the stove. It's usually done, and not over-done in a few minutes. Nice golden brown color and the texture is perfect.

I got to watching Gordon Ramsay and notice he does the same thing, EXCEPT he adds the finely chopped onion and minced garlic toward the end of searing, after adding a "knob" of butter.

So I've tried that a couple times now and the difference in flavor is enormous. Garlic really comes through fresh and vibrant, and it doesn't have that "cooked" garlic taste, either.

Color is even better as the butter browns a bit.

Just wanted to pass that along.
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