I have been doing a lot of chicken recieps lately where you saute the chicken breast in the pan then remove and build a reduction sauce. But I am having problems. I am still very new to cooking only about a year or so, please forgive.
If I do something like Chicken Picatta, I pound it thin before cooking, brown and retrn it to the pan for a minute or two after I build the sauce and it comes out great. But if I try do something like a Chicken Marsala with the whole breast it alwasy seems to come out dry or without flavor from the sauce even if the sauce taste great.
I have seen some chefs on TV saute in a pan and then finish in the oven. Is this the secret to to moistness and flavor? Dose covering the saute pan on the stove and simmer do the same thing?
My usual MO is like this:
Saute 4 min each side till golden brown, remove, build sauce, reduce, return chicken, cover and simmer for 10 minutes. Remove chicken, reduce sauce and serve.
I dont want to pound every pice of chicken I eat, any ideas?