Yesterday I was trying to cook "Chicken Tonight". The jar instructs to cut 400 grams of chicken breast in "small" pieces (we use two jars, so I end up with 800 grams), then to brown those pieces in a pan.
No matter what I try, I can't get the chicken to brown: I've got the pan as hot as it can reasonably go. I'm using an induction stove, I put that on 'boost' and leave the pan for minutes, just heating up. As soon as I add fat (sometimes butter, sometimes olive oil) to the hot pan, it starts showing small bubbles/sizzling almost immediately, and I need to drop in the chicken or it will start to smell burnt.
But no matter what I do, the chicken won't brown. Instead, it starts losing a lot of what I think is water rather quickly, and then it will be more like it ends up cooking in that water. Here's a picture of what I ended up with yesterday, there's a solid half cm of water on the bottom of the entire pan. This usually happens in a matter of seconds, and at that point I take the pan of the heat source. At this point, the chicken pieces are completely done, but except for maybe a slight brown edge on a few pieces, they're also all completely white. I just get rid of the fluid, add the sauce from the jars, and leave that to simmer at this point, because further attempts at getting the chicken to brown will end up with more fluid and drier meat, but no brown.
What do I need to change to properly brown small pieces of chicken breast?