Sandyj
Sous Chef
I've done the search for "tough" in the chicken forum, read the posts. I even did a web search: "how to cook chicken breasts". I have to face it, I can't seem to get it right. Last night, came home from work with the idea to either quickly saute some chicken breasts, or maybe grill them, serving them with some rice and nice fresh green veg. I had marinated them and frozen them on Sunday - thawed them out yesterday - with some leftover Italian dressing (having cleaned out my pantry). Was this my mistake? Freezing them in the dressing? In the end I asked my dh to grill them just because it was so hot inside. They were supposed to be done in something like 4 minutes per side, but they just didn't seem cooked (so said dh, usually an expert griller) 30 minutes after going outside, he came in with some shoe leather. Was he watching a Yankee game out there and did he fib? I don't think so. They did taste okay, but the texture was all wrong. Darn it! I have a package of frozen chicken breasts in the freezer, and I think I'm going to donate them to my neighbor - a better cook than me.
I pound them, sear them, bake them - they're always tough. I've started to just hate them. Help me please with my technique, or I may just quit cooking forever! (p.s. I'm looking for nicely browned, tender pieces - mainly I'd like to saute them properly) (p.p.s. I have an iron skillet, but also a heavy bottomed stainless steel skillet) (p.p.p.s. I don't have anything like Le Creuset, oh, woe).
I pound them, sear them, bake them - they're always tough. I've started to just hate them. Help me please with my technique, or I may just quit cooking forever! (p.s. I'm looking for nicely browned, tender pieces - mainly I'd like to saute them properly) (p.p.s. I have an iron skillet, but also a heavy bottomed stainless steel skillet) (p.p.p.s. I don't have anything like Le Creuset, oh, woe).