Chicken Breast Question?

My mom used to make these and now I do...often. I personally love them. And it's easy too.

Put a little bit of oil in a large pot. Heat the oil and put the breasts in skin side down to brown. When almost brown throw in sliced garlic. I love garlic so I put at least 6 large cloves to say 4 large breasts. A little salt and pepper and a couple pinches of thyme. When the chicken is nicely browned and the garlic is only slightly browned pour in enough chicken broth to just cover the chicken and then cover and simmer until meat is cooked through. You can tell it's cooked through if you just make a cut in the center/thickest part of the largest breast. If the juices are clear you should be good to go. Remove the chicken to a plate and make a gravy with the broth. I start out with a cup of cold water and a couple tablespoons of flour. Mix it smooth and pour into boiling broth stirring while pouring in. Cook until you reach desired thickness. Add more flour and water if need be.

Put the chicken back into pot and cook a little longer...maybe about 15 minutes. Serve with egg noodles/gravy over noodles or mashed potatoes and a veggie of choice. I love to make refrigerator buiscuts too.

Lots of ways to cook them from frying, baking, to grilling.

I love grilling them outside and basting the BBQ sauce on them.

To do inside I inject olive oil with garlic into them if they are really big and rub the outside with some olive oil and seasoning, into a pan cover with foil and bake in a 350 degree oven until done. I take the foil off the pan for last 20 minutes or so to crisp up the skin. You can also wrap them in a piece of bacon, You can also slit them and stuff with spinach and cheese.

They are easy to fry, I never but breading on them, just into a skillet heated with olive oil, I usually put BBQ sauce on them for the last part of cooking. Do this over low heat to keep them moist.

They cook around 45 minutes in a 375deg oven.

When the meat is firm and the juices are flowing clear, it's time for dinner.

Try this...

You can cut one open slightly to be sure it done and nice and tender...

Make them the same way you like your boneless chicken breasts,just cook them about 25 mins. longer.

Sometimes I brown them in oil on both sides.Add cream of chicken soup(2 cans for 4 large breats)add a soup can of beer(I don't like using beer in recipes,but it's good in this one)or add water and half milk.

Let simmer on top of stove covered or baked covered in oven for 45 mins. to 1 hour.at 350 degrees.

You may have to add more water.Watch so they don't burn and makes a good gravy also when done.

I would bake them at 180C for about 35 minutes, and test for doneness.

They should be still slightly soft to squeeze, and the juices run clear.