Well, the crash part may not have anything to do with my latest meal, but the burn part sure does. Wow. What a mess.
So I attempted to make a quick an easy 4 ingredient recipe from Betty Crocker -- some simple Ranch Chicken. Easy, no? Apparently for me it's a no. Everything started out well, and they looked beautiful going into the skillet, but it just went downhill from there.
By the end, the bottom of the chicken was solid black (it said to flip only once, so of course I didn't check it) and I just wanted to throw them away. However, Jen came to save the day and suggested we just cut off the bottom, cut up the chicken and have "chicken medallions" to dip in Ranch dressing. Worked for me!
I don't know if I would try this recipe again -- I'm half tempted to, to see if I can get it right. Although I think I would throw it in the oven and bake it instead of trying to cook it stovetop again.
For any of you brave souls out there wanting to try this, here's the recipe:
Ranch Chicken
from: Betty Crocker
4 boneless, skinless chicken breast halves (about 1/4 lb. each)
1/4 c. ranch dressing
1/3 c. seasoned dry bread crumbs
2 tbsp. olive or vegetable oil
Remove fat from chicken.
Pour the dressing into a shallow bowl or pie pan. Place the bread crumbs on waxed paper or a plate.
Dip chicken, one piece at a time, into dressing, coating all sides. Then coat all sides with bread crumbs.
Heat oil in 10- or 12-inch skillet over medium-high heat. Cook chicken in oil 12 to 15 minutes, turning once until golden brown and juice is no longer pink when the centers of the thickest pieces are cut.
I think I made this recipe a couple of years ago when I first started cooking (with my Betty Crocker Cooking Basics book). I no longer cook chicken on the stovetop, it is just SO hard to get it cooked all the way through without burning the outside or drying it out. Now I always bake my chicken and have good results! 30 minutes at 350 degrees flipping once halfway through has worked for all the chicken recipes I adapted to baking!
ReplyDelete