Epiphany asked for the recipe for this chicken I make for Sean. It’s his favorite chicken, or at least he likes it a lot. This will not be in normal recipe format. By the way, this makes for a very moist chicken, so if you like yours dry, you might not like it. Sean and I love it.

Give skillet a bit more than a coat of olive oil. I guess you might say a good and heavy coat, but don’t drench it entirely. I don’t know what size your skillet is, so I can’t give you a measurement. My skillet is large and I would say I probably use a little less than a quarter cup. It has to be olive oil though, I shudder to think what this would taste like with anything else.

I have an electric skillet and I turn it to about 300, but I adjust the temp as I cook sometimes, depending on what’s going on. Most of the time, it will stay at 300 for this chicken. Did I mention that I’m talking about boneless chicken?

Coat a plate with honey for dredging. Coat chicken lightly with it. You might need to rub it in a little, because it resists sticking to the chicken.

On one side of the chicken sprinkle spices. The spices I use depend on the what the rest of the meal consists of, but a favorite is parsley and cilantro. I always put something green like that, and I use a couple of good pinches per piece of chicken. When it’s done it almost looks like blackened chicken, but much prettier. My other variation so far is chili powder and cilantro. Ease up on the chili powder though.

Sprinkle with salt and pepper. Five or six shakes of the salt, and 9 or 10 shakes of the pepper.

Put spice side down in the skillet first and then turn as needed and cook until done. Obviously.

Oh, and those pop-overs didn’t all turn out absolutely perfect, but they tasted like pure heaven. Awesome. See this website for the recipe, but be sure to follow the tips page. Oh, and I only use real butter, never margarine, so that could have made the difference. The tips work though, because I use lowfat milk, and that apparently neccessitates a change in temp.