NEVER Dry Out Chicken Breast Again - Try This Old ITALIAN Trick

Your chicken breast comes out of the pan dry, stringy, the kind you have to chase down with a glass of water. So you hide it in a sauce and tell yourself you will get it right next time. That was never your fault. You did what the cookbook said, and the cookbook told you to cook it until the juices run clear, which is the single worst piece of advice ever written about this piece of meat. These are the ten things we do with chicken in Italy, counting down to the one that changes everything. They came from my grandmother, in a village outside Rome, who used to take the pan off the flame while the meat still looked unfinished and put a plate over the top of it. I thought for years that she was rushing. You will learn why the big cheap breast can never be cooked properly no matter what you do, why we flatten it before it goes near heat and what that does to the drying, why a light dusting of flour does three separate jobs at once, why moving it in the pan tears off the crust you are trying to build, why the brown mess stuck to your pan is the whole sauce, and why butter added over the flame splits while cold butter off the flame turns it glossy. And number one is the one almost nobody outside Italy has been told. The clear juice test does not tell you when chicken is ready. It tells you that you passed ready several minutes ago. #italiancooking #chicken #cookingtips #italianfood #kitchentips #cookinghacks #chickenbreast #piccata