Quick Chicken Question

hmmm.

I recently learned to make steaks in a cast iron pan.
It called for browning the steaks in the pan....then putting the cast iron pan in a preheated oven for a certain amount of time.

sounds similar....

Last time, after browning the steak, I just put a heavy lid on the cast iron pan, put the flame down LOW.

I figured that would simulate the oven, and it did just fine, with no heating up the oven.

FYI, I normally would put the steak in the oven for about, oh 5 minutes for medium rare, I checked the steak by cutting after 5 minutes in the pan and they were a little rarer, but that's okay, since when you take the meat out to rest, it keep cooking.

I'd try that for chicken, and just cut into a breast after 10 and 15 minutes to see if it's down (not pink).

If you cook it too long, it'll get tough

Re: Quick Chicken Question

As long as the water is boiling, there is no difference in how fast the meat cooks between high heat and low heat. Altitude will affect the termperature at which water boils, so that could affect cooking time. Personally, I like to use a pressure cooker as it always cooks at the same temperature.

(And I'd suggest chopping the chicken first, then putting it in the water... )