Jenns Favorite Chicken Recipes

Steps:

• In a plastic freezer bag, or between 2 sheets of plastic wrap, pound each halved chicken breast until about 1/4 inch thickness.
• (It helps to sprinkle the chicken or the plastic wrap with a little water so you don't tear the meat).
• Mix together the flour, pepper, ginger, and salt on a shallow dish.
• Dredge the chicken breasts in the flour mix to coat.
• Heat the olive oil in a sautee pan over medium heat.
• Place 1 breast at a time in the pan and cook about 3 minutes per side, or until the meat feels firm.
• Keep chicken in a covered dish to warm until all the chicken is finished cooking.
• Add the broth to the pan slowly.
• The pan will steam up so be careful.
• Deglaze the pan by gently scraping up any browned bits and let the liquid simmer for about 5 minutes until reduced slightly.
• Add your salsa and stir until you have a nice thick sauce.
• It will come out to be a bit brownish in color.
• Take the pre-cooked chicken breasts and place back into the pan and reduce heat to medium-low.
• Turn chicken once after 2 minutes and cook an additional 2 minutes.
• Remove chicken from pan and serve with 2-3 Tblsp of sauce over each breast.

Steps:

• 1. Using either a sealed plastic freezer bag or two sheets of waxed paper, pound each chicken breast out to about a 1/4 inch thickness with a meat mallet or rolling pin.
• 2. Combine dry ingredients with a whisk in a shallow dish.
• 3. Dredge the chicken breasts in flour mix to coat and set aside on a clean plate.
• 4. In a large sautee pan heat the olive oil over medium heat until the surface shimmers slightly.
• 5. Carefully lay chicken breasts into the pan. Do not overcrowd the pan; you may have to cook one or two breasts at a time depending on the size of your pan.
• 6. Cook each breast for 3 minutes per side or until the flesh feels firm.
• 7. Remove cooked breasts to a clean plate and loosely cover with foil or another clean inverted plate until all the breasts are cooked.
• 8. When done cooking chicken, slowly add broth to the pan CAREFULLY! The pan will steam up, so keep back to avoid burns.
• 9. Deglaze the pan by gently scraping the bottom of the pan as the broth warms. This releases the yummy brown caramelized bits from cooking the chicken.
• 10. Bring broth to a simmer and let go for about 5 minutes to reduce slightly.
• 11. Stir in salsa to create your sauce. This usually comes out brownish because of the caramelized bits :)
• 12. Lay the chicken breasts back in the pan with the sauce & let simmer for a minute.
• 13. Turn the chicken and let simmer another 2 minutes.
• 14. Remove chicken from pan and serve with 2-3 tablespoons of sauce on top.
• 15. This is yummy with steamed broccoli with a squeeze of lemon juice or over rice.