> Get chicken breast. Ideally pre-cut in thin slices. If not, cut it yourself
> Season both sides. Use salt and other stuff (pepper, or curry powder, or something else)
> Cook both sides. Add oil when the pan is looking dry. Check for internal temperature 165F.
> Rest it covered on a rack. Or a plate with two skewers on it
There will be gunk stuck to the pan at this point. We want to clean the pan and simultaneously get this flavor into our sauce.
> Dice an onion
> Smash garlic. 4 cloves
> Clean the knife and cutting board. You don't want to clean dried garlic from things later.
> Fry the onions
> Add the garlic. Cooks fast
> Add liquid. Chicken broth, or bone broth, or chicken granulated bouillon (half a teaspoon) dissolved in water. Don't add too much if you don't have time to reduce it. Also add any juices that have dripped down from the chicken.
> Simmer it until it reduces
> Add sauce to the chicken. People say to plate it underneath the chicken so we keep the crust dry. Idk.