Pan-Roasted Chicken Breasts
Chicken, 5 medium boneless chicken thighs, breading, 2 cup ap flour, 2 tbsp season salt, 1 tbsp fresh ground pepper, 3 large eggs, 1/4 cup milk, 2 tsp tabasco sauce, oil, 1 quart peanut oil.
Recipe Summary Pan-Roasted Chicken Breasts
These chicken breasts are fast, easy, and delicious. By 'pan-roasting,' you can easily monitor the internal temp. Leaving the skin on adds a lot of flavor and much needed moisture.
Ingredients | Pan Fried Boneless Chicken Thigh Recipes4 boneless chicken breast halves with skinsalt and freshly ground black pepper to taste1 tablespoon chopped fresh herbs (thyme, parsley, rosemary) (Optional)2 tablespoons olive oil¼ cup apple cider vinegar4 tablespoons cold butter, cut into small pieces1 tablespoon chicken broth (or water), if needed to thin sauceDirectionsSeason chicken on both sides with salt and pepper.Heat olive oil in a heavy skillet over medium-high heat until it starts to shimmer. Place chicken breasts in skillet skin side down. Sprinkle with fresh herbs. Do not disturb the breasts until the skin side sears, 5 or 6 minutes. Turn chicken.Cook until internal temperature reaches 150 degrees F, about 5 minutes. Add vinegar and butter to pan with chicken. Shake pan gently until butter melts and internal temperature of chicken reaches 160 to 165 degrees F, 2 to 3 minutes more. Add a splash of chicken broth or water if sauce needs to be thinned.I used apple cider vinegar here, but literally any vinegar will work. Some of my favorites are sherry, balsamic, rice, and champagne vinegar.Info | Pan Fried Boneless Chicken Thigh Recipesprep:
5 mins
cook:
12 mins
total:
17 mins
Servings:
4
Yield:
4 servings
TAG : Pan-Roasted Chicken BreastsMeat and Poultry Recipes, Chicken, Chicken Breast Recipes, Skillet,
