POULTRY ESSENTIALS: PAN GRILLED CHICKEN BREAST

Poultry Essentials: Pan Grilled Chicken Breast image

Here is a perfect single-pan dish that makes a perfect dinner for one, or as many as you please. For this recipe, the ingredient list is proportioned for one person. It is easy/peasy to assemble, tastes excellent, and cleanup is a snap. What could go wrong? So, you ready... Let's get into the kitchen.

Provided by Andy Anderson ! @ThePretentiousChef

Categories Chicken

Number Of Ingredients 13

Ingredients

PLAN/PURCHASE
2 tablespoon(s) grapeseed oil
1 tablespoon(s) sweet butter, unsalted
1 medium chicken breast, boneless, skinless
1/2 medium red bell pepper, seeded, and cut into strips
1/4 medium yellow onion, cut into half-moon slices
1 medium carrot, cut into rounds
- salt, kosher variety, to taste
- white pepper, freshly ground, to taste
OPTIONAL ITEMS
1 pinch(es) cayenne pepper, or to taste
- additional spices, your choice
- fresh parsley, chopped, for garnish

Steps:

PREP/PREPARE
Essential Equipment: A cast-iron grill pan works great for this recipe (that is what I am using). If you do not have one you could use a regular cast-iron skillet. If you do not have a regular cast-iron skillet, a regular skillet will work, but do not use a non-stick skillet. A non-stick skillet will not give you the browning that gives this dish its flavor.
To brine, or not to brine. That is the question: For example, if you are braising the chicken in a slowly-simmering sauce, then brining is not necessary. However, with chicken in a hot skillet, it can make a big, tasty difference. So, if you have a bit of time, place the chicken breast into about a quart of water with 2 tablespoons of salt, and maybe a teaspoon of sugar, and place into the fridge for about 1 or 2 hours, no longer.
Gather your Ingredients (mise en place).
Sprinkle a generous amount of salt, and white pepper to both sides of the chicken.
Place the butter and oil into a skillet over medium-high heat.
When the butter has melted, add the chicken, and veggies to the hot skillet, and sprinkle the veggies with a bit of salt.
As the dish cooks, toss the veggies with a pair of tongs, but leave the chicken alone for, about 5 - 6 minutes.
Flip the chicken and continue to toss the veggies, until they soften, and begin to color, about an addition 5 - 7 minutes.
Chef's Note: Because the pan is hot, remember to keep those veggies active, so they do not burn.
Optional Item: To make a quick pan sauce, remove the veggies and chicken from the skillet, and keep warm. Add a bit of chicken stock and wine to deglaze the pan, and then add about two tablespoons of sweet butter, unsalted. Stir until reduced and slightly thickened. Yummy.
Chef's Note: Do a final tasting for seasoning.
PLATE/PRESENT
Serve while still nice and hot, with some crusty bread. Enjoy.
Keep the faith, and keep cooking.