Crisping Chicken Skin After Pan Sautéing

After chicken has sautéd in a sauce on the stove, keep sauce hot but remove chicken and place skin-side up on a shallow baking pan.  Place pan under the broiler for 5 minutes and watch it closely.  When you see the skin bubbling and browning, remove from oven.  Platter the chicken and pour the sauce from the pan over it.  Garnish and serve immediately.

Skinning Garlic

When working with whole, fresh garlic cloves, the best way to get the skin off the cloves is to use the flat side of a chef's knife. Place the knife flat over the garlic clove and give it a quick snap with the heel of your hand on the flat side of the knife.  The clove will burst open a bit and the skin will easily peel away.