Why is stuff cooked in butter so much better than not?
I breaded some scrumptious chicken breasts and had one under penne pasta and marinara. I cooked half the batch of chicken just dry with nothing in the skillet, just the breaded chicken. It formed a nice crust and frankly wasn't half bad. But I did the last two breasts in about a tbsp each of butter and olive oil. Oh, my!!! The golden crust was soooooo good. Can you tell which is which?
I only had a bite. I'll save that for J or the kids.
I just want to know WHY???