Ingredients
-
4
-
1
-
1
-
1
-
2
-
-
-
-
-
-
-
-
-
-
Directions
Simple Pan-fried Chicken Breasts, This is a dish I came up with to serve with HeatherFeather’s Red Wine & Rosemary Sauce over Linguine This is so simple and extremely easy I pan-fry the chicken in a skillet, then prepare the sauce in the same skillet You might get some blackened ‘stuff’ in the pasta sauce – I strain it first before serving , Great recipe! I skipped the cheese but this turned out to be a great way of making simple salt and pepper chicken , Needs to cook for 3 to 4 minutes per side Not just two
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
Pound the Chicken Breasts With a Meat Mallet or a Rolling Pin, to Tenderize the Meat and Ensure Uniform Thickness. |
|
2
Done
|
Sprinkle Salt and Pepper on Both Sides of the Chicken and Let Sit For 15 Minutes or So. |
|
3
Done
|
Heat a Skillet Over Med-High Heat, and Add Olive Oil. |
|
4
Done
|
When Pan Is Sufficiently Heated, Sear Chicken Breasts Over High Heat. |
|
5
Done
|
Allow About 2 Minutes (until Lightly Browned) Before Turning to Other Side. |
|
6
Done
|
Optional: Before Serving, Sprinkle Grated Cheese on Chicken and Broil For Approx 5-10 Mins (until Cheese Is Melted). |
|
7
Done
|
Serving Suggestions: Serve This Over Pasta, or as Chicken Sandwich With Fresh Tomatoes, Lettuce and Mustard/Mayo. |
|
8
Done
|
Personally I Love This With Fried Rice Too. |
