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can you cook chicken on a skillet?

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I'm just wondering. And if the skillet's non-stick, do you need grease? haha I've never dealt with chicken before.
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Use some PAM, works like a charm for me. Or some olive oil, non-stick WILL burn your food with no base, especially chicken since it takes a while to cook through.
hmm. will some margarine work? thanks though--I was totally clueless before. haha.
I'd say butter over margarine, I trust something natural that comes from an animal better over science-experiments anyday :P
Yup you can pan cook chicken, and you dont need grease. Think about it like grilling...on a piece of metal instead of on a grate.

Burning will depend on how hot your pan is and how long you leave it (oil or not).

If you cut it up, it can be easier to pan cook (a thick piece of chicken gets trickier in a pan).

Then you can always just put it in some tinfoil with some wine / herbs / lemon... then make a little pouch and and close it off into the oven (same with fish). Its fast and easy (and no pans to clean).
ladyevropa, margarine is made from plant oils (canola, sunflower,etc).  it's not a science experiment.

anything labelled as a "spread" i'd watch out for.  it's liable to be a petroleum product.
mariamck--ick, I was considering using Country Crock spread. I guess I'll stick to greaseless pan-cooking instead!
I always thought margarine contained transfats, it being a "spread" or not.
I spray a pan with Pam and coat my chicken in some seasoned fry coating.  I then lightly spray the top of the chicken too and pan "fry" it.  I love fried chicken so this is a great, almost identical tasting replacement.  
I never use anything unless i want the flavour. I dont have flavoured butter spary in australia so its spray canola/oliev oil or butter/marg.

As said above for skillet cooking, strips or smaller pieces are better. So its good for stir fries, or strips in wraps/subs (or just strips instead of a great honkin chicken breast)

If its a non-stick, go for it. I'd say tho, cook your other veggies first, esp if you have onions or garlic - they will "grease" the pan a little better. And keep the chicken moving. Plop it on and move it (dont need to turn it, just stir) striaght away. Once the flesh is sealed, it wont stick so bad. If you are having a sauce with it this will help too (ie, if you're having salsa chicken, add some water to teh salsa and throw it in there once the chicken is mostly cooked. It helps retain the moisture)

If it is sticking you have 2 choices. Water and stock. i find water is fine. I've cooked kangaroo with water. Just heat up the pan, pour in water until its sizzles, but is still there. It kinda broils the surface so its sealed and wont stick. Also stoack adds flavour without many cals (but try and get low-sodium varieties!!
Lastly if you dont have non-stick, you can use baking paper. Its not as good, but makes the pan easier to clean. I do this with eggs on egg rings - heat the egg rings on teh pan, lift up with a knife, stick the baking paper on (NOT WAX PAPER, ITS MELTS) ring on, crack egg, wait  until its solid and flip.

Also margarines are usually transfatty, but many have made the movie to non transfats. Check the label. I just dont use it anyway. It doesnt change the flavour much (unless you use a tonne) so why add fat and cals?

The tin-foil idea is good. it can be stick if you just throw a chicken breast in. I like to add lemon anyway. or a bit of stoack and spices, and some veggies. Yummo and great suggestion lorikx2
use olive oil(100cal/tbsp) or canola oil(10cals/tbsp).

I cut the chicken into can also add a lil bit of water in the pain so the chicken simmers. Then drain the water out.
aburningflame: are you using a special kind of canola?...most canola is 120calories per tbsp.
Use a nonstick spray, or I highly recommend the Smart Balance spreads. No hydrogenated oils. Plant oil-based. :)
I use 1 tblspn or teaspn of EVOO (depends on how much chicken I am cooking). Also sometimes I use the George Foreman grille and use no oil or grease. Doesn't taste as good but it's much less calories. Sometimes I rinse in water and dip into bread crumbs  (no egg) and fry in 1 tablespoon or teaspoon of EVOO or bake (sometimes even bake in campbell's lowfat soup). DELICIOUS!
I like to pop boneless, skinless breasts into a hot, non stick pan and get them brown. Then I add a little chicken broth, lower the heat and put a lid on for about 5 minutes.  Be careful not to over cook them.  If you butterfly them or pound them flat they'll cook faster and more evenly.
same with bone-in breasts, season them with salt, pepper, paprika and garlic, then sear them in a hot skillet. Then the broth (or pasta sauce) and lid. the chicken is surprisingly moist and flavorful.
Kathy, I suggest you broil your chicken.  Fat free skillet cooking is likely to dry it out, especially if you're inexperienced.  Pre-heat your broiler, move the rack to the top, and cook a thawed chicken breast for 6-8 minutes on each side.  Turns out very juicy this way.  Most likely the chicken won't stick to the pan because you're cooking it from the top, not the bottom.  Try brushing each side with honey.  Delish!
The chicken will cook better and tast better if you add just 1 tsp. of olive oil.
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Don't forget that chicken, and eggs, carry salmonella, so make sure you get it up to an internal temperature of at least 160 deg. F. 

After browning your chicken in a tad of Smart Balance, or olive oil, it is quicker to get it up to temperature if you put some fat free chicken broth in there.  Cover it with a good fitting lid, and turn the heat down to a simmer.  You can get very sick from eating foods that have not been kept below 40 deg.F, or not brought up to 160 deg. F.   The used broth is handy for other things, too.  You can cook your veges in it, to give them extra taste. Penny-TX
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