I always slice the breasts through the middle to make them thinner and more even in thickness. That way they cook more evenly, quicker and they go further. I think Jamie Oliver likes to pound his.
Last night I started them in a fry pan on a medium heat and sprinkled with a little salt, then after flipping them over, I dribbled some Golden Syrup over it all. Not so much it was swimming, but enough so each piece had some. And, more towards the end of the cooking time so I didn't burn the Golden Syrup. (Burnt sugar smell! Ugh!) After moving the chicken around to make sure it was all well covered in the melted Golden Syrup, I set it aside to rest. While that was happening I put a blob of butter in the fry pan and then sauteed 1 leek, sliced thickly, to soak up all the juices and syrup. I then served it with steamed veg, oven fries and the leek on top of the chicken. Well, Mr Frillypants and I had the leek. The kids just had naked chicken. :)
Suggestions for cooking chicken in the fry pan:
- Sliced leek and Golden Syrup
- Butter and crushed Garlic
- Pear Chutney, similar in method to Golden Syrup