Pan-frying chicken breast fillet

One of the challenges I've always faced is to cook chicken breast fillet until tender. Honestly, the tradeoff is really between fat and juiciness. Today I decided to experiment with using more oil. The result was spectacular.

Recipe: Pan-fried sweet and salty chicken breast fillet

Ingredients:
- 2 skinless boneless chicken breasts, cut to fillets of about 1/4" thick
- 1 TB brown sugar
- 1 tp salt
- 1 TB garlic powder
- 3-4 TB vegetable oil

Procedure:
1. Mix brown sugar, salt and garlic powder. Coat the surfaces of the chicken fillets with the seasonings.
2. Heat oil in a non-stick pan on high heat until oil is warm. Place fillets on the pan, in touch with oil. Let the fillets sizzle until the sugar on the bottom face of the fillets has caramelized. The pan may still be sizzling with a little water, but not flooded. Flip the fillets to brown the other sides.
3. When both sides of each fillet is browned, the pan may become a little dry and sticky with the caramelized sugar. Do not allow the sugar to burn. Add about 1/4 cup of water (or just enough water to cover no more than 1/4" of the pan with the fillets lying flat). Turn heat down to medium. Allow the water to boil. Cover the pan if desired.
4. When the water has almost evaporated, turn heat up to med-high. Flip the fillets in order to coat both sides with the thickened gravy.
5. Serve hot.

With ample oil when pan-frying, the chicken fillets become really juicy. I guess it might becomes the high heat offered by the oil helps seal up the water in the meat. The oil also creates a better texture to the meat, and allow better caramelization of the brown sugar, which gives a very lovely aroma to the dish. This is one of these dishes that I'd do once in a while, especially on special occasions.