Camila’s Braised Chicken

Braised chicken! Ah, yes _ the Evel Knievel of poultry dishes! You take a humble bird, dunk it in a bubbling jacuzzi of broth and let it soak until it transforms into something so tender, so juicy, it practically leaps off the plate like it’s auditioning for the circus.

The flavors don’t just cook - they mingle! It’s like a wild trapeze act in your mouth landing a perfect dismount right onto your taste buds - the kind of dish that makes you want to wear a cape while eating it.

Ingredients

for 4 Breasts

4 Chicken Breasts
Kosher Salt
1 tbs butter
1/2 cup chicken stock

Directions

Heat a saute pan over medium high heat.
Pat chicken breasts dry and season with salt.
Melt butter in pan and place chicken in pan. Allow chicken to brown for 2-3 minutes.
Flip chicken breast and add chicken stock. Cover pan immediately and reduce heat to low.
Allow chicken to braise in stock for 12-15 minutes or until internal temperature of chicken reaches 165 degrees F
Remove chicken from pan and reserve cooking liquid for gravy if desired.
Allow chicken to cool for 5 minutes.
Serve whole breast with gravy or slice for sandwiches or use in other recipe