"aem" > wrote in message
ups.com...
>I take it the pan was not non-stick, so let's say it was stainless
> steel or aluminum. In that case, there are a couple of things that
> should be helpful next time. Heat the pan first before adding anything
> to it. When it is medium hot or more, add a bit of oil (olive is fine
> unless you don't want its flavor), swirl it around to coat the bottom
> and put in the chicken breasts. Leave them alone. Don't try to move
> them around. Let them sit there for a few minutes, turning the heat
> down if necessary. The meat needs to firm up and cook some before you
> can move it without its sticking. When it moves freely in response to
> your nudge, turn it and finish cooking on the other side. To judge
> doneness, press down on it with your finger--the firmer it is, the more
> cooked.
>
> Of course, if you want better taste you'll use the whole breast next
> time. Boning and skinning a chicken breast removes nearly all the
> flavor and juiciness. If someone is dieting, let them simply not eat
> the skin.

Aem,
This makes sense.. thank you. I think I did turn them over too soon.. what
happened is turning them ripped off a thin layer of cooked flesh. It was a
stainless steel pan (non teflon), next time I'm going to use a teflon type
pan, with hopefully better results.
You mentioned heating the pan first.. which I'm going to do next time as
well. Also, I don't think the oil had coated the entire bottom of the pan
last time.
This seems pretty common sense.. kinda embarrassed I didn't think of it the
first time. heh
Thanks!
lucy