Pan Seared Chicken Breasts

This chicken browned perfectly… (because I left it alone!!)

The instructions were to dry the chicken breasts, and salt and pepper both sides. Leave on a rack at least 30 minutes or up to over night.

Heat cast iron skillet. Start at 2, increase to 4. Once the pan is very hot, add a bit of oil. I used crisco and olive oil. Add the chicken. Don’t touch for 9 minutes. It almost killed me. Okay, I did peak once to make sure they weren’t burning, and to my surprise they were a gorgeous crispy brown. Flip and leave for another 6 minutes. Next time I will cover at this point. Add butter and crushed cloves of garlic. I also added sage. Baste the chicken. Remove from skillet and cover loosely with tin foil for 10 minutes so it can rest. Drizzle with balsamic glaze. YUM!