I am a newbie so excuse me for my rookie mistakes, but I found this recipe a lot harder than I thought it would have been. Browning the chicken, it stuck to the pan, and the oil burned me when it splashed out. When scrapping it off the bottom of the pan it lost all the coating, and then when you turn it to low to cook its like ruining my pan because its sticking and its just plain chicken by that point! Tips need apparently!
