As long as your stove can make the proper temperatures for your skillet, it shouldn't matter. One thing I've found is that pounding chicken breasts flat prior to sauteeing reduces their cooking time.
A thermometer with probe and timer is a wonderful thing...stick the base on the oven door, put the probe in the chicken, set it for about 150 and let it go 'til it beeps :)
165 is indeed the 'official' temp and if you want to be totally safe go for that. I always feel chicken breast (and indeed most meats) at the 'totally safe' temp are far too dry, though. 140 is the end of the 'food temperature danger zone,' and so long as you have a reliable and non-sketchy supplier than the 150-160 range (depending is IMHO ok...but to each their own!
also if you use a thinner piece of meat it will cook faster (i.e. cooked through without burning the outside) you could have probably cut your meat thinner or pounded it thinner with a mallet. cooking it with the lid on will help too.
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but yea, a thermometer is the best way to tell.
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