Italian Herb Braised Chicken Breasts

Braising is a trick I use with a lot of meat. Between the liquid and steam, it’s a fast way of cooking meats that doesn’t dry them out.

4 boneless skinless chick breasts
2 tbsp + 2 tbsp olive oil
1 tbsp dried Italian Seasoning
Pinch of dried Thyme
Pinch of granulated Garlic Powder
½ tsp salt
¼ tsp pepper
¾ cup Chicken Broth, or any liquid you wish (I don’t suggest water)

Put 2 tbsp olive oil, the Italian Seasoning, Thyme, Salt and Pepper in a large Ziploc bag. Add the chicken breast to the bag and seal. Shake around until the chicken is well coated. Over medium high heat, heat remaining 2 tbsp olive oil in a heavy skillet until hot but not smoking. Add chicken breast to hot skillet and brown. Don’t move the chicken until it releases by itself from the pan. If you try to flip and it and you have to pull, it’s not ready. Flip and brown the other side of the chicken breasts. Add the broth and cover the pan with a lid and braise untouched for 15-20 minutes, until chicken is cooked through. Remove from pan and let rest for at least 5 minutes before cutting. If you wish, drizzle remaining liquid in pan over the chicken after slicing.

Serves 4

NOTE: With chicken or pork, I'll often use apple juice as my liquid.