Perfect chicken breasts every time
 

Tried this a week ago and it is a new favorite for preparing chicken breast to be taken as lunches at work.

It is foolproof. Have brined as long as 40 minutes. Use a standard chicken seasoning when I put them in the pan (cast iron).

How To Cook Moist & Tender Chicken Breasts Every Time

Crazy! I'd be nervous that my stove on low is not the same as your stove on low.

Ill try it!

I know right? I follow the instructions completely. pound 'em decent but not down to nothing as if you were going to fry them. heat pan up good with oil then drop 'em in 1 minute on one side then flip and cover. leave covered on low for 10 min then take off heat for 10 min then voila!

I love my lodge cast iron pan and just use enough olive oil to coat the bottom before putting them in. I make 3 at a time and bag 'em for lunches. the lid I use came from another pan of ours and happens to fit perfectly. it's amazing how much liquid is in the pan when you remove the lid.

they don't come out LOOKING yummy but holy crap do they taste good.

oh I think part of what's nice about the brining process is it gives the chicken a chance to get to room temp which is huge when cooking any meat.

Thread title fail. Should read, "perfect breasts every time"

I'm more impressed that you used the correct spelling of "voila".

Tobra is right. 'Breasts' on the title is misleading since the typical male brain, certainly mine, is unable to comprehend any words on either side of it.

I'm a big fan of perfect breasts. And imperfect breasts.