Slow Cooked Chicken Breast with Mushroom Sauce
From James's Wiki
A Better Way to Cook Boneless Chicken Breasts
POKE AND SALT
- Salting chicken seasons meat and keeps it moist. Poking the thicker part of the breasts ensures even seasoning.
COVER AND BAKE
- Baking at low temperature in a foil-covered dish cooks chicken evenly and keeps the exterior from drying out.
Ingredients
4(6 to 8 ounces each), boneless/skinless chicken breasts trimmed of excess fat (see note) 1 teaspoon table salt
Instructions
Adjust oven rack to lower-middle position and heat oven to 275 degrees. Using fork, poke thickest half of each breast 5 to 6 times; evenly sprinkle each breast with ½ teaspoon kosher salt (or ¼ teaspoon table salt). Place chicken, skinned side down, in 13 by 9-inch baking dish and cover tightly with foil. Bake until thickest part of breast registers 145 to 150 degrees on instant-read thermometer, 30 to 40 minutes.
