Pan-Fried Chicken Breast
Chicken Quick Recipes Simple Recipes Budget Recipes Vegetable Dishes
What do you do when you get home at 10 PM, starving hungry with a hole in your stomach after tasting 7 different wines? Pan-fried chicken breast with a simple cabbage salad, that's what came to my mind yesterday. I made the chicken, Radu prepared the salad, and I even managed to take a photo before devouring everything. Maximum efficiency in 30 minutes.
Ingredients
1 chicken breast (or 2 boneless thighs)
1 tablespoon oil
1 tablespoon clarified butter
Seasoning
1 teaspoon salt
1 teaspoon ground black pepper
2 teaspoons sweet paprika
1 teaspoon granulated garlic
1 teaspoon onion flakes
1 teaspoon dried oregano
1 teaspoon dried thyme
1/4 teaspoon chili
Servings: 2
How to prepare pan-fried chicken breast
- Mix the seasoning ingredients in a coffee grinder until they become a fine powder. You'll have more seasoning than needed for 1 chicken breast, but the rest can be stored in a sealed jar.
- Separate the two lobes of the chicken breast, wash and dry with paper towels. Lightly pound the thicker end so it's relatively even in thickness.
- Season the chicken well on both sides with the prepared seasoning. Press with your hand to help the seasoning stick.
- In a large skillet, heat 1 tablespoon of oil and 1 tablespoon of clarified butter until very hot.
- Place the chicken in the skillet (skin-side down if it has skin, or with the side where the skin was if skinless). Place a foil-wrapped brick on top. Fry for 7 minutes on the first side until it develops a deep golden-brown color.
- Remove the brick, flip the chicken, and fry for another 7 minutes on the second side, again with the brick on top.
- Finally, remove the brick and sprinkle some freshly chopped parsley on top.
Seasoned chicken breast
In the skillet
Frying under a brick
