Thursday, October 18, 2012

Simple Shredded Chicken

Pic courtesy of Mels Kitchen Cafe
I have used this method of cooking chicken twice now and it's now going to be the only way I cook chicken because it is THAT good. Chicken just pulls apart (almost crockpot-like) and it's yummy and so easy.

Simple Shredded Chicken
from Mel's Kitchen Cafe 

*Makes 3-4 cups of cooked, shredded chicken
1 tablespoon olive oil
4 (about 2 pounds) boneless, skinless chicken breasts
Salt and pepper
3/4 cup water or low-sodium chicken broth
In a large 12-inch nonstick skillet with a lid, heat the olive oil over medium heat until hot and rippling. Pat the chicken dry and season with salt and pepper on both sides. Place the chicken top-side down in the hot skillet and let the chicken cook for 5 minutes until golden brown on top. Flip the chicken, add the water or chicken broth, cover the skillet and let the chicken simmer gently over medium heat for 7-10 minutes until the chicken is cooked through (it will register 160 degrees on a thermometer). Don’t overcook or it might be dry. While the chicken is simmering, add additional water 1/4 cup at a time if the liquid evaporates too quickly. Remove the chicken from the skillet. Let it cool slightly before shredding. The cooked chicken will keep well-covered in the refrigerator for up to 3 days or can be frozen for up to 2 months. 


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