Quote:
Originally Posted by cookingwithfat  If you do not have an oven or are really committed to using the range top try this. Sear your meat, add some garlic to the pan and deglaze with white wine. Cook your meat in the wine which will keep it moist and will give you a nice pan sauce when you are done. |
So, I bought some more chicken, tried the oven trick on half of it, and with the other half I browned the chicken, then added diced tomatoes and spices and let it simmer until my thermometer said 170F. Both turned out very yummy! I suppose I was just assuming that recipes are correct on any stove with any chicken breast. Now I know better, and thanks guys!