Our standard chicken salad

[kyexotics]

I eat about 5lbs of chicken breast a week for work, all made into salad and here's how I do it so i still love it every other day! I don't cook breasts too thick, I will cut them in half to thin them out so I have more outer surface for the yummy coating it gets cooking!!!!!!

Pan fry breast in enough oil to coat pan and half a stick of butter(or more, can never have too much butter!), I heat on high, once hot I turn down to 5-6 to cook...

I then add;
salt
pepper
minced garlic

I cook on one side for 10 mins then flip...

After I flip I splash LIGHT coat of terriyaki on each breast, salt and pepper again and cook for another 10 minutes(cut to ensure done)...THAT'S IT!...

I like it simple, Fork it apart, add chopped onion, celery and mayo and wallah, awesome chicken salad! Nothing like the hint of butter flavor in a chicken salad!

 

[wyoDreamer]

That sounds really good. I'll have to try that out.

10 minutes per side sounds kinda long for boneless skinless chicken breasts, but I have a gas stovetop so 5-6 doesn't tell me much for temp, I assume that is medium heat. I like to pound my chicken breasts thin when I pan fry, probably about 1/4 inch, so maybe that is why mine only take 4 minutes per side to cook.

 

[kyexotics]

That sounds really good. I'll have to try that out.

10 minutes per side sounds kinda long for boneless skinless chicken breasts, but I have a gas stovetop so 5-6 doesn't tell me much for temp, I assume that is medium heat. I like to pound my chicken breasts thin when I pan fry, probably about 1/4 inch, so maybe that is why mine only take 4 minutes per side to cook.

Yes, I'd call it just above medium heat, I just don't want to burn the butter and I want a slow cook so the inside cooks before the outside gets overcooked! Hense the 10min per side...They may end up with the slightest brown YUMMY coat!