Great chicken dishes – will only be great if the chicken is evenly cooked. Chicken dishes such as chicken marsala, chicken parmesan, and chicken Florentine start with boneless, skinless chicken breasts. In order to cook the chicken evenly, it should be gently pounded to an even thickness of usually about 1/2 inch. Some dishes such as scaloppini call for even thinner chicken cutlets. You can achieve great results by doing the following…
Place the uncooked chicken breasts between two sheets of plastic wrap. Using the flat side of a meat mallet, rolling pin, or even the bottom of a small pan, gently pound the chicken from the center to the outside until the desired thickness is reached. Your chicken will now cook more quickly and evenly.
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