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Quick Pan-seared Chicken Breasts

The secret to a good sear is to remove as much surface moisture from the protein, and make sure the oil is damn near smoking. Also, leave the meat alone! It will let you know when it’s ready to flip over. If you start poking at it, and it’s sticking? It’s not ready. If it moves around or releases with minimum effort, it’s ready. Now that you know those basics, you shouldn’t have trouble getting a wonderful color and crust on your fish, chicken, or steak.

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Chicken Canzanese with Creamy Garlic & White Cheddar Polenta

Chicken Canzanese…pronounced “can-zan-ay-zee” is an incredible Italian braised chicken dish that you need to keep in your culinary rolodex. I can’t really tell you how many times I’ve made this dish, because I’ve lost count. This is so delicious, you guys. It’s so very flavorful and easy to do.

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