Preparation The peculiarity of this pan-roasted free-range chicken breast is that it looks and tastes like a tasty oven-roasted breast but –as per its name– is cooked on a pan. If we cook the skin –whether we eat it or not–, we will have an amazing extra juiciness and tenderness. Try this one out to enjoy the difference and then you can tell me if you are not keen on oven roasting or if you are keener on cutting down your electricity bill. Anyhow, this one will be your favourite roasted chicken breast recipe. Let us get started with the roasted breasts. They are indeed easy to make! Approximate procedure: Heat a dash of oil in a lidded pan or pot. When it reaches a very high temperature, brown the breasts well all around. They should be a bit toasted. Add the juice of a lemon, the salt, the ground peppers and a little glass of brandy. Add the butter as well. Important: cover the breasts and keep cooking over a high fire for 10 minutes. When the sauce is consumed, add some water and keep cooking with a lid on. The aim is to have the right and concentrated amount of sauce for the breasts to be cooked. Accompaniment: boiled red cabbage. Strain the red cabbage well and put it on an oil-free pan. When it is hot, add 1 or 2 tablespoons of apple cider vinegar and mix it well with the red cabbage. Once the vinegar evaporates, add a generous jet of virgin olive oil and some raisins. Season with onion powder, mix well and –voilà– you will have a delicious and nourishing accompaniment for your pan-roasted free-range chicken breasts. Presentation Put the breasts on a plate with the red cabbage around.
