Chicken breast in a frying pan - 81 cooking recipes

Tender white chicken meat is a dietary product and is very popular due to its availability and high taste. Therefore, it is included in a huge number of different recipes. Thus, a chicken breast fried or stewed in a frying pan can become the basis of not only a full second course, but also some kind of appetizer or salad (just remember everyone’s favorite Caesar, for example).

How to make sure that when cooking the breasts do not dry out and do not remain raw inside? There are several secrets. Juiciness is maintained by meat juices. There are not so many of them in the breasts initially, so it is better to keep them inside. To do this, just fry them on both sides in a very hot frying pan until a light crust appears. If the surface of the dish allows, oil and fats may not be added. Also, the problem of dry breasts is solved by using marinades with which the meat is soaked before cooking.

The breast processed in this way can be subsequently prepared in different ways: stewed, fried, baked. When cutting into smaller pieces and then cooking without sauce or gravy, the juiciness may disappear. Although if you cook, say, goulash or stew, this does not really matter. Any liquid: water, cream, broth, wine - transforms the dry breast into something delicious.

What should you do if there is something wrong with the recipe for chicken breasts in a frying pan, if there is a mistake and the meat becomes dry and not very tasty? Sauces, hot or cold, will save you. They can be served separately directly to the table. Or try stewing a dish in them. Then leave to simmer under the lid for about fifteen minutes. The ideal sauce for breasts is white and creamy.