This is more a TIP than a recipe. Allison who works with my son went to chef school and Jesse passed this on to me. It is SO worth the extra step for moist, flavorful chicken to use topped with a sauce or whenever cooked chicken is called for in a recipe.
I use grapeseed oil to sear the chicken. This oil tolerates high temperatures without burning.
Use a skillet and drizzle enough of the grapeseed oil to coat pan lightly.
Heat pan on medium to medium high heat.
Rinse, pat dry chicken and salt and pepper both sides.
Sear 5 minutes per side.
Finish the chicken in a 350-degree oven for about 10-15 minutes until cooked through.
I have placed extra in the freezer covered in chicken broth for future meals.
Be sure to use the browned bits left in the skillet bottom to saute onions, celery and carrots. Then add chicken broth to loosen all the pieces. Great base for soup, noodle or rice dish.
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