Sear for another 3-4 min until 2nd side is golden brown in color.Once it is golden brown in color (about 4 min), flip the chicken, cover with frying screen. Allow to brown on first side, checking by lifting it up with tongs.Put chicken in the pan and cover with a frying screen (It looks like a round screen with a handle on it that fits over your frying pan, so that everything doesn’t get splattered by the olive oil).If it doesn’t sizzle, continue to pre-heat or SLIGHTLY turn up the heat and repeat this step until it does sizzle. If it really sizzles, the pan is pre-heated. Sprinkle the pan with 1-2 drops of water.If you desire a garlic or onion flavor, create a sauce with garlic or onion in it or sprinkle it on about 1 minute before you’re finished searing the meat. * Tip: Refrain from using garlic powder or garlic salt, and onion powder, as they will burn under this type of heat in the pan and become bitter on the chicken.
Sprinkle both sides with sea salt and freshly ground black pepper to how you usually prefer seasoning.Rinse boneless, skinless and defrosted chicken breast(s) under cold water and pat dry with a paper towel.For tropical dishes or just for something different, use coconut oil. * Tip: For most meals, you’ll be better off using olive oil. Pre-heat large frying pan to medium heat with olive oil or coconut oil (depending upon desired flavor).
SEARING CHICKEN BREAST CRACKED
freshly cracked black pepper – to taste.1 1/2 tbsp olive oil – or other oil you prefer depending on flavor you desire.
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