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Make the Gravy: Heat the oil in a skillet. Add the onion, cover and cook over moderate heat, stirring, until softened, 5 minutes. Add the thyme and sugar and cook until the onion is caramelized ...
2 tablespoons water, plus more for the pan. 4 chicken breast cutlets, pounded 1/4-inch thick (about 1 1/2 pounds) 1 tablespoon extra-virgin olive oil. 1/4 cup finely chopped parsley, optional.
There are as many ways to cook chicken breasts as there are cooks in the kitchen. Poach, bake, or grill it. Fried or browned on the stovetop, chicken breasts can do it all.
Carefully remove the hot pan from the oven and turn the chicken breasts. The skin should be beautifully golden and crisp. Generously season the skin side with salt and pepper. Cover and return the pan to the oven. Roast for 20 to 25 minutes longer, or until an instant-read thermometer inserted in the thickest part of a breast registers 160°F.
Cook over moderately high heat until browned and crisp, 4 minutes. Turn the chicken and cook for 3 minutes. Transfer the skillet to the oven and roast the chicken for 20 minutes, until just cooked through. Let the chicken rest in the skillet for 5 minutes, then transfer to plates. Spoon the mole sauce alongside, garnish with sesame seeds and serve.
3. Preheat the oven to 400°. Heat the olive oil in the skillet. Season the chicken breasts with salt and pepper and add them to the skillet skin side down. Cook the chicken over moderately high heat until the skin is browned, about 4 minutes. Turn the chicken over and roast in the oven for 10 minutes longer, until just cooked through.
How to cook chicken breasts in a pan Ingredients: 4 boneless skinless chicken breast halves (about 6 ounces each) Salt and pepper, to taste. 2 tablespoons olive oil. 1 tablespoon butter ...
3. Arrange the ham around the chicken in the baking dish. Stir the soup, sour cream, onion powder, garlic powder, paprika and black pepper in a small bowl. Spoon the soup mixture over all. 4. Bake for 30 minutes or until the chicken is cooked through. Remove the chicken to a serving platter. Stir the sauce and serve with the chicken and potatoes.