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Skillet Chicken Class

Butter and oil Brown chicken Add onions and brown
I like to use chicken tenderloins. They can be removed from the freezer and dropped into a bowl of hot water and be ready to use in about 20 to 30 minutes. If using frozen breasts the thawing time is much greater. If using chicken breasts I suggest cutting them into strips as this allows more of the flavors to cook into the meat. If you want to get a richer flavor from the onions, put them in the oil and butter before adding the chicken. Cook the onions until they start to brown or caramelize. If adding the chicken first go ahead and add the onions now. Cook the chicken until brown on one side.
Add seasonings Add vegetables Add liquids
Add the seasonings called for in the recipe. Turn the chicken strips over and add the vegetables (bell peppers, celery, tomatoes, etc) to the pan. Now we will add any liquids called for by the recipe. This may be water, wine, vinegar, etc.

Add fruit Cook covered
The dish pictured is Hawaiian Chicken and requires some fruit. If fruit is called for by the recipe you would add it now. This particular dish has chopped apples and crushed pineapple. Reduce heat to medium. Cook covered for about 10 to 12 minutes. If a dish with more liquid is desired finish cooking covered (another 10 to 15 minutes). If less liquid is desired remove the lid and cook uncovered 10 to 15 minutes or until the liquid is reduced. For some skillet chicken dishes the lid is removed and the pan placed in a preheated 450 degree oven. Cook in the oven for about 15 minutes or until liquid is reduced. Each recipe will give instructions for the finish step, either oven or stovetop.

Hawaiian Chicken
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