Tasty Yet Simple Chicken Recipe

Chicken meat without bones and skins. What could be more boring and uninteresting? That chicken often tends to be overcooked until it gets chewy and dry, nobody would love that. I actually want a dish that is more elegant but simple to prepare. It does not need so much effort since we all are busy people and have a tummy to fill.

Need chicken for salad dressing, or just want to garnish on something? This is often the strategy. It takes some of your faith, yet trust me this ,method worlds without fail every time. It would be better if you use organic chicken .

Steps that need faith

This method really tests your skills and faith in this recipe; you could look and check on them all the time during the cooking. The tactic isn’t ,searing, frying, broiling, baking or sautéing. The step is just to heat the chicken breast quickly and let it poached inside the juice in a pan that can be covered.

But what I can promise you is that if you obey this method exactly how it should be done, you won’t and will not experience disappointment. I trained really hard and applied this cookingstyle and I learnt from an ancient edition of Joy of Cooking, which provides this method its special label: Cockaigne, reserved for less than their personal favorite and best recipes. Make sure to apply this method to. Don’t worry. I am sure that you will experience a new cooking experience. Cooking actually is fun, don’t make it as it is a tirture for you.

Preparing the chicken

This step itself makes a simple and plain chicken fillet or it also could be chicken breast. A blank slate to be used on top of salads, rice dishes, and tacos. But you’ll season the breasts the way you like. You can use any spices to make it spicy and special. Just for it suits your taste.

You don’t even have to marinate or brine the chicken,but a second of brine would make the chicken become more juicer. So it is your choice to decide whether you want to brine it or not. It is up to you. Hope that you will enjoy your chicken and share this recipe to others.

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Kylie Fields