Quick Chicken Dish

This dish works with either fresh or frozen chicken which I think is wonderful because I usually have frozen chicken and this allows for a last minute meal.

I read about the method years ago but can't recall where.  It works every time.

What I do is take a chicken breast (it's actually half of one) and put it into a cast iron fry pan into which I've put maybe a tsp of vegetable oil and a sliced clove or two of garlic, put a lid over top of this, cook on a medium heat until the sound of cooking changes, turn the chicken over and move the garlic to the edges,  re-cover and let cook until the sizzle now sounds more like a simmer, test for doneness.

The original recipe suggested not using any oil at all but I find a few drops is needed.  This produces a moist , tender piece of meat, crispy a bit on the outside. I buy boneless and skinless chicken breasts,  free range  and organic.