Re: Grilled Chicken Breast

On 5/22/2025 7:43 PM, Leonard Blaisdell wrote:

On 2025-05-22, flood of sins <fos@sdf.org> wrote:
 

I'd rather not grill chicken without bone in it, but am now
happy to know at my ripe old age I figured out how to do breasts
without ruining them. :)

  For the first time in my memory, I bought boneless, skinless chicken
breasts the other day. My plan was to pound them and wrap them with
something. Meanwhile, they hit their "use by" date.
So...I boiled them, cubed them, froze them  and am using them for ramen.
I have always bought whole chickens. Then I started to buy chicken
wings occasionally. That worked out, so I bought the breasts.
That was a bridge too far. I ran out of imagination.

I'm not a big fan of chicken breasts, or ramen.  But I have been known to cook pounded chicken breast halves to make chicken piccata.  Dredge them in seasoned flour, then an egg wash and then in flour again.  Pan fry it in butter with a little olive oil until nicely browned and cooked through.  Remove the chicken to a plate and keep warm.  Add butter to the pan with chicken broth, a splash of white wine, lemon juice and the capers.  Stir and cook until the sauce reduces.  Spoon the sauce over the chicken.  It's delicious!
Jill