I usually marinade and grill boneless, skinless chicken breast, and I realized that I don't really know the best way to go about cooking them on top of the stove. I have a few basic questions.
One, does it make any sense to marinade chicken before sauteeing it? I would probably just do something very basic with olive oil, lemon juice and/or white wine, and garlic.
Two, is it necessary/better to dredge the chicken in flour first?
Three, should I pound the chicken flatter?
Is there anything I should do to prevent the chicken from drying out (besides over-cooking)? I am making a pan sauce to accompany the chicken, btw.
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