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Remove fat from 2 lb. of breast meat and cut into bit sized chunks. Chop a large onion and 3-4 cloves of garlic. Saute' in olive oil on medium heat for about 8 minutes, or til soft. Turn heat up to hi and add chicken pieces. Stir constantly for about 5 minutes while pieces cook. Turn heat down and sprinkle mix with 2 Tblsp. fresh basil and 3-4 Tblsp. balsamic vinegar. Continue stirring and add 2 Tblsp. dijon country style mustard. Serve with a robust wild rice and dark green veggie such as broccoli.
For boneless breasts I usually sear them on a non-stick pan with minimal oil. Medium-high to high heat for 3-4 minutes on each side, remove from the pan, and add some sort of liquid to deglaze (wine, broth, juice, etc). Cook it down until it's a sauce and serve with veggies. You can also saute up some mushrooms and onions/shallots for the sauce.
Why don't you just poach them? Put the chicken in a pot cover with water bring to a boil and then simmer for 20 to 25 minutes. Once cooled cut up meat for future salads, tacos, wraps, etc.
Easy and simple way is to simply pan fry them in a couple of tablespoons of olive oil and season with salt and pepper. The outside gets a nice crispy light brown and the inside stays tender and juicy with lots of flavor. Personally, I don't enjoy boiled chicken unless it's chicken salad.
Easy peasy, heat pan, add olive oil, dice and brown chicken, season as you like it (can also be left whole if that is where you want to stop). IF diced, turn to low heat and mix corn starch (or flour) with water in a glass and pour over the chicken and let simmer til a sauce (gravy) forms. I serve this with rice. I usually start with an onion and a pepper that I par brown before I add the diced chicken to the pan too.
A crockpot would be the easiest by far. Basically, you put the breasts in, cover the meat with liquid of choice, and set the heat level and timer. Time depends on thickness and size of the pieces. If you are putting veggies, they go in first, then the chicken on top of those.
Poaching is also easy, but make sure to cut the chicken into strips or pieces of roughly uniform size.
Brine and grill over charcoal. Bone in and skin on is my preference.
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