Using these two cooking techniques keeps the chicken crisp on the outside, moist and tender on the inside.
FROM THE RECIPE:
If you want to keep a boneless chicken breast juicy inside a flavorful exterior, all you have to do is coat it with flour or cornmeal or a batter and cook it quickly in a fair amount of fat. But this technique, a combination of sautéing and steaming, is a much lighter alternative. When the meat is done, it will take only a couple of minutes to build a flavorful but light pan sauce that will enhance the chicken and give you something to sop up with rice or bread.
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