Big Breasts

Boneless/skinless chicken breasts available at the grocery store tend to always be to big to cook quickly, at least I have found this to be the case. I always take out the fileting knife, lay them out flat and slice them through the middle from one end to the other essentially butterflying them but I make 2 pieces of out 1 breast.

I cooked a batch of them Monday that I had marinated over night in some sort of organic oil based salad dressing and a little sea salt and pepper. Instead of going to the grill I got a deep frying pan with a lid and started with a few drops of Canola oil, not much because they were covered in dressing anyway and lightly browned both sides before adding some Coconut milk turning the heat down and putting the lid on them to finish cooking them through. The milk kept them from drying out and gave them a nice flavor.

What I should have done is throw some mushrooms and onions in there with them from the beginning and let that caramelize. Anytime you are cooking in a frying pan little pieces of this and that will burn and stick to the pan...that's good stuff. Give that a sprinkle of white wine and it will loosen it all up and add tons of flavor to whatever you are cooking. Then I should have added my Coconut milk and let it finish. Hindsight...

Clay