pan-fried chicken breast in 10 minutes

Okay, I still owe the PAU P2P post.  But in the meantime, indulge me please in my posting of a feat.  I cooked dinner again!  It turned out to be good, despite its simplicity - and the fact that we only Googled what we could possibly do (easily) to the chicken breasts we still had in our freezer.  Well, the good thing about cooking for a husband who's running the next morning is that he'll eat just about anything... umm, not to say that he doesn't have standards, but I guess at my level at least he's still alive.

Anyway, so we had chicken.  And there was this recipe that came out first on Google when I keyed in "pan-fried chicken breast".  So we click that and it sounded pretty simple.  Some of the other ingredients we didn't have, like oregano and parsely.  But theoretically, the key taste-inducers were there:  Salt, Garlic, Pepper and Butter.  The online recipe didn't have the steps so we just... ummm... winged it.

It only took a little over ten minutes to do the entire thing (if you remove the time it took to peel the garlic cloves).

What we did:
1)  Melt butter (I think that was around 1 tablespoon... or more).
2)  Pour the butter over the chicken, which should be sitting in a bowl of some sort.
3)  The minced garlic, pepper and salt goes in with the chicken.  Didn't really measure them, I guess it would depend on your taste.
4)  Work in the ingredients into the chicken with your hands.  Daddy says this works in the flavor more, which is what my Lola always does when she cooks.
5)  Let the chicken sit and bond with the flavors for a few minutes.  You can drizzle a bit of olive oil, to prevent chicken from drying.  We didn't have time for longer bonding, perhaps it would've been better if we let them sit in the fridge longer.  Maybe next time.  Well while they're all getting to know each other, you can spend the time cooking the rice.
6)  Set your pan (ours is Teflon coated, with those little ridge things) to medium-high heat.  When it's all nice and hot, you can place the chicken to pan-grill.
7)  It's better if the garlic goes along for added flavor.  And you can drizzle more pepper if you want.  Perhaps this is where the oregano and parsely could come in as well.
8)  It should cook fairly fast and you can now enjoy it with steaming rice.  We ate ours with corn and mushrooms (cans we just got at the supermarket).

Tada!  Oh yes, I'm a wife who cooks for her husband.  Yeaheh.


Ross4Teflon said...

Hi Dezphaire - Thanks for recommending using a Teflon pan while making your chicken breast. I represent DuPont and it's always a pleasure to see people recommending our products in their recipes.

If you are interested in some other recipes or great cookbooks to look at for your blog, drop me an email or comment back and I would be glad to help you out! Thanks. Cheers, Ross

Post a Comment