I just cooked up some chicken breasts spiced with a hot curry powder I made... going to make some quinoa flavored with veggie stock and have a side of asparagus.
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@Lilymoon it is spicy, but that's because I put in ground red pepper. If I left it out it would be a mild, almost sweet taste.
Chicken breasts are easy to cook if you get the pan hot, sear the breast on one side for three minutes, turn it over sear for another three minutes, then cover, turn the heat down to the lowest setting, and let them simmer for no more than 12 minutes. When heating the pan use 2 tablespoons of canola or grapeseed oil until you see it is simmering, then add the breasts.
The breasts will come out perfectly cooked, seared on both sides, tender and juicy.
That is for 3 breasts split in half, if you filet them thinner than that, sear each side for two minutes and simmer for no more than 10 minutes.
@Lilymoon Yeah, I had a friend, a professional cook, tell me the breasts we get in the store are too thick to easily cook properly. He told me to filet them and how to cook the thick filets.
@Lilymoon it's a 12-inch, deep heavy aluminum pan that is ceramic coated. I use it for everything, even cooking chili and curries. Heats evenly, nothing sticks to it and clean up is a snap.
@Lilymoon which is why all three of my cast iron pans and Dutch Oven sit unused😁 I still use the cast iron dutch oven when I want to cook low and slow, but that's about it.
Also, aluminum is a far better conductor and heats more evenly.
