The Amateur Gourmet explains: There's some mystical, magical mojo that happens in a cast iron skillet when you fry chicken in there. My theory is that, because it's cast iron, it maintains the ...

Boneless chicken breasts - About four medium, or three large chicken breasts. You can substitute 6 medium skinless, boneless thighs. Onion - Cut into thin strips.

These cast-iron skillet recipes include cornbread, pork chops, buttermilk chicken, scrambled eggs, brownies, grilled shrimp, and more. Put your new or tried and true cast iron skillet to use.

Cut each breast in half on the severe bias (slice at a 45-degree angle). Place each piece between 2 pieces of clear plastic wrap and pound with a mallet until 3/8-inch thick.

Remove the skillet from the oven and place it over medium-low heat. Let the chicken and marinade simmer, turning the chicken every 2 to 3 minutes, until the marinade thickens, 15 to 20 minutes.

Instructions: Adjust oven racks to upper-middle and lower-middle positions and heat oven to 425 degrees. Spread tortillas evenly in 2 rimmed baking sheets. Drizzle each sheet with 2 tablespoons ...

Cooking in my cast iron skillet…a new chicken recipe to get excited about…sometimes it's about the simple pleasures in life. When I stumbled upon this recipe for Chicken Marbella, I knew I’d love ...

For this recipe, I've slathered the chicken with a marinade of achiote paste, vinegar, Mexican oregano, and red spices that create an aromatic, brick-red exterior and subtly spicy meat.

After testing 16 cast-iron skillets, we recommend the Lodge Chef Collection 12 Inch Cast Iron Skillet. It’s lightweight, sears well, and releases foods easily.

Whole chicken (about 5 lbs) – A good source of protein, B vitamins, and zinc.Leaving the skin on helps lock in moisture and crisp up in the oven. I would encourage you to buy an organic, pasture ...