Boneless, skinless chicken breasts provoke anxiety in even the most experienced cook. We all struggle to keep these common, low-fat, protein powerhouses tender and juicy. Plus, we need to surround them with enough flavor to prevent boredom. Slicing the solid textured protein into cutlets and making a simple pan sauce ease the concerns.
Because chicken breasts are by nature irregularly shaped, slicing them before pounding uniformly flat proves an excellent method for better cooking. With just a few minutes of preparation time, and a little bit of muscle, this ubiquitous cut of poultry gets a transformation.
