Ingredients
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4
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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.
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Steps
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1
Done
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Pound the Chicken Breasts With a Meat Mallet or a Rolling Pin, to Tenderize the Meat and Ensure Uniform Thickness. |
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2
Done
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Sprinkle Salt and Pepper on Both Sides of the Chicken and Let Sit For 15 Minutes or So. |
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3
Done
|
Heat a Skillet Over Med-High Heat, and Add Olive Oil. |
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4
Done
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When Pan Is Sufficiently Heated, Sear Chicken Breasts Over High Heat. |
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5
Done
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Allow About 2 Minutes (until Lightly Browned) Before Turning to Other Side. |
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6
Done
|
Optional: Before Serving, Sprinkle Grated Cheese on Chicken and Broil For Approx 5-10 Mins (until Cheese Is Melted). |
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7
Done
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Serving Suggestions: Serve This Over Pasta, or as Chicken Sandwich With Fresh Tomatoes, Lettuce and Mustard/Mayo. |
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8
Done
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Personally I Love This With Fried Rice Too. |
