Tips and Tricks
– Weigh your chicken. Nobody wants raw or overcooked chicken. Weigh your chicken breasts on a kitchen scale so they cook evenly in the pan.
– Let your chicken be. Ensuring a crispy crust is the key to incredibly moist chicken. Avoid the urge to flip your chicken every few minutes. Let it cook in the pan and only flip it when necessary.
– Don’t leave any crispy bits behind. After cooking your chicken and mushrooms, there will be crispy bits at the bottom of the pan. Scrape those bits and infuse them into the sauce. Those crispy bits are packed with flavors and are the secret to a rich and tasty main course.
– Give the sauce time to thicken. Waiting for your sauce to thicken is a test of patience. Cook it gently and slowly to bring out those flavors, and resist the urge to crank up the heat to speed up the thickening process. It will thicken. You have to be patient!
– Taste as you go. It’s easy to go overboard with salt. Many chicken or vegetable broths contain a lot of sodium, so make sure to taste your sauce at each stage to ensure it’s not too salty.
Storage
There are two ways to store your chicken after cooking.
You can refrigerate it or freeze it. If you want to reheat leftovers for lunch the next day, place the chicken in an airtight container. It will keep in the refrigerator for up to 3 days.
