This technique works for chicken
breast; pork chops; firm, white
fish filets at least 1-inch thick;
salmon; and shellfish (like shrimp
or scallops).
2 lbs boneless, skinless chicken
breasts, cut lengthwise into 1-inch
strips · salt and black pepper · 2-4
Tbsp cooking fat · 2 cloves garlic,
minced or crushed · 1/3 cup
chicken broth
Sprinkle the chicken pieces with
salt and pepper. Cook the fat in a
large nonstick skillet over high
heat for about 3 minutes. Add the
chicken and reduce heat to
medium-high. Allow the chicken
to cook on one side, undisturbed,
for 2-3 minutes. Use tongs to flip
the chicken over and brown other
side, 2-3 minutes. (For pork, cook