I have a 3.5 qt Le Creuset braiser/casserole that I am still mastering. I so far have used it mostly for Chicken Piccata and pan roasted chicken with a sauce. My dilemma is that when I am cooking the chicken (breasts), it tends to stick to the pan and I lose alot of the exterior when I turn it. The chicken breasts themselves never really brown. I am heating the pan on high with olive oil in it, then placing the floured chicken in the pan. By the time the chicken is cooked through and I remove it to make a sauce, what is left in the pan is quite crispy, unlike an evenly browned chicken that I get when I use my nonstick skillet which has fond in the pan but not all of the chicken left behind. What am I doing wrong? Temp? time? Of course, it still tastes delicious but I feel I am browning/braising the chicken wrong.