Simple Pan-fried Chicken Breast by: Judy 0 Comments Jump to Recipe Posted:4/03/2022Updated:3/29/2022 This pan-fried chicken breast recipe is a simple way to prepare chicken breast for a quick dinner or meal prep.It’s a simple, tasty marinade with some key umami-packed ingredients like oyster sauce and light soy sauce, as well as the key velveting ingredients of oil and cornstarch, which keeps the chicken moist and juicy.  The result is a tasty chicken breast that is still versatile enough for salads, sandwiches, wraps, pasta, and more.  Applying Our Velveting Technique to a Whole Chicken Breast We’ve received so many reader comments on Bill’s post about how to velvet chicken for stir-fry.No one can believe how such a simple method yields such juicy, silky chicken! In that case, the chicken is thinly sliced before marinating.

In this recipe, we’re applying the same method to butterflied chicken breasts, with similar results: locking in flavor and moisture.  More of you are realizing that this extra velveting step can make or break a dish.We find that cooked chicken breasts, which are used in so many applications, can be dry and lack flavor.  This recipe ensures that you get flavorful, juicy chicken breast every time.While it does use a few Chinese ingredients, like oyster sauce, light soy sauce, and rice wine (you can also substitute a dry cooking sherry), the chicken doesn’t taste “Asian.” It can be added to any o

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