Entree - Sauteed Boneless, Skinless Chicken Breasts - from Marjorie courtesy of America's Test Kitchen

Sauteed Boneless, Skinless Chicken Breasts

(courtesy of America's Test Kitchen)

Ingredients

• 4 boneless, skinless chicken breasts (6 to 8 ounces each), trimmed of excess fat (see note)
• 2 teaspoons kosher salt or 1 teaspoon table salt
• 1 tablespoon vegetable oil
• 2 tablespoons unsalted butter , melted
• 1 tablespoon unbleached all-purpose flour
• 1 teaspoon cornstarch
• 1/2 teaspoon ground black pepper
• 1 recipe pan sauce , optional (see related recipes)
• Do not use non-stick pan....if you plan on making the gravy.  Otherwise, okay to use.

Instructions

• 1. Adjust oven rack to lower-middle position and heat oven to 275 degrees. Using fork, poke thickest half of each breast 5 to 6 times; evenly sprinkle each breast with ½ teaspoon kosher salt (or ¼ teaspoon table salt). Place chicken, skinned side down, in 13 by 9-inch baking dish and cover tightly with foil. Bake until thickest part of breast registers 145 to 150 degrees on instant-read thermometer, 30 to 40 minutes.
• 2. Remove chicken from oven and transfer, skinned side up, to paper towel-lined plate and pat dry with paper towels. Heat oil in 12-inch skillet over medium-high heat until smoking. While pan is heating, whisk butter, flour, cornstarch, and pepper together in small bowl. Lightly brush top side of chicken with half of butter mixture. Place chicken in skillet, coated side down, and cook until browned, 3 to 4 minutes. While chicken browns, brush with remaining butter mixture. Using tongs, flip chicken, reduce heat to medium, and cook until second side is browned and thickest part of breast registers 160 to 165 degrees on instant-read thermometer, 3 to 4 minutes. Transfer chicken to large plate and let rest while preparing pan sauce (if not making pan sauce, let chicken rest 5 minutes before serving).

Technique

·         Flour and Cornstarch Coating

To end up with moist exteriors, our pan-seared boneless, skinless breasts needed light protection. But slurries made with melted butter and the usual suspects—cornstarch and flour—each had issues. Cornstarch is a pure starch prone to forming a gel that left pasty spots on the meat. The proteins in flour, on the other hand, link together to form gluten, leading to an overly tough, bready coating. Using a combination of cornstarch and flour, however, created the perfect light, crisp, evenly browned coating.

The explanation is simple: Each ingredient tempers the effect of the other. With flour in the mix, the cornstarch is sufficiently diluted by protein to prevent it from forming a paste, whereas the protein is diluted enough that it doesn’t cause the crust to become bready.