Another way to tell if the chicken breast is done is to lift the flap of meat on the opposite side of the skin side (the tender side), and see if the meat has turned completely white underneath. **Allowing the meat to rest after cooking enables the juices to redistribute and creates a moister chicken breast. **Clarified butter is unsalted butter that has been slowly melted, separating the milk solids from the liquids. After removing any foam off the top, the golden butter is poured or skimmed off the milky residue. Clarified butter is used to cook at higher temperatures because it has a higher smoke point.