Pan-Steamed Chicken
serves 2-4
This is an easy and light preparation of boneless chicken breasts. Add a dash of lemon juice or a fresh sprig of rosemary to the water for some extra flavor, and serve the chicken with a side salad or steamed veggies. Make a few extra breasts for tomorrow's chicken salad.
1 tablespoon unsalted butter
2 boneless, skinless chicken breast halves (1 whole breast)
prep: 5 minutes
total: 20 minutes
medium sauté pan with cover
tongs
digital, instant-read meat thermometer
1. In a medium sauté pan, melt the butter in enough water to cover the bottom of the pan by 1/8 inch or so. Season the chicken generously on both sides with salt and pepper. When the water simmers, add the chicken and cover the pan.
2. Reduce the heat to medium-low and cook for 7 minutes. (If you need to, lower the heat after a few minutes so the chicken steams consistently but not aggressively.) Turn the chicken and cook until it reaches 160F in the thickest part, another 6-8 minutes.
3. Reduce any remaining pan liquid (or swirl in a splash of water if it's gone) and spoon it over the chicken as a sauce.
2. Reduce the heat to medium-low and cook for 7 minutes. (If you need to, lower the heat after a few minutes so the chicken steams consistently but not aggressively.) Turn the chicken and cook until it reaches 160F in the thickest part, another 6-8 minutes.
3. Reduce any remaining pan liquid (or swirl in a splash of water if it's gone) and spoon it over the chicken as a sauce.
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