BRONZED CHICKEN BREASTS

Makes 4 servings

2 tablespoons unsalted butter or margarine
4 boneless, skinless, chicken breast halves (about 3 ounces each), about 3/4 inch thick at thickest part, at room temperature
1 tablespoon plus 1 teaspoon Chef Paul Prudhomme's Poultry Magic® or Meat Magic®


Place a heavy nonstick skillet over medium-high heat until hot, about 7 minutes.

As soon as the skillet is hot, lightly drizzle each side of each chicken breast with butter, then sprinkle one side evenly with 1/2 teaspoon of the seasoning of your choice. Place the chicken in the skillet, seasoned sides down and sprinkle the top sides of all the chicken evenly with the remaining seasoning.

Cook chicken until underside is bronze in color, 2 to 3 minutes. (Watch and you'll see white line coming up sides as chicken cooks; when line is about one- half the thickness, chicken is ready to be turned.) Cook until done, 2 to 3 minutes more. Serve immediately. Do not overcook! Chicken should be very juicy.

Note: You can turn the meat more than once or continuously until cooked to desired doneness. All cooking times are approximate.

Copyright© 1986 by Paul Prudhomme