Tender Pan Fried Chicken Breasts Recipes

SIMPLE PAN-FRIED CHICKEN BREASTS

Simple Pan-fried Chicken Breasts image

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.

Provided by WaterMelon

Categories Lunch/Snacks

Time 35m

Yield 2 serving(s)

Number Of Ingredients 5

Ingredients

4 boneless skinless chicken breast halves
1 teaspoon kosher salt, divided
1 teaspoon fresh ground black pepper, divided
1 tablespoon olive oil
2 teaspoons parmesan cheese, grated (optional)

Steps:

Pound the chicken breasts with a meat mallet or a rolling pin, to tenderize the meat and ensure uniform thickness.
Sprinkle salt and pepper on both sides of the chicken and let sit for 15 minutes or so.
Heat a skillet over med-high heat, and add olive oil.
When pan is sufficiently heated, sear chicken breasts over high heat.
Allow about 2 minutes (until lightly browned) before turning to other side.
Optional: Before serving, sprinkle grated cheese on chicken and broil for approx 5-10 mins (until cheese is melted).
Serving suggestions: Serve this over pasta, or as chicken sandwich with fresh tomatoes, lettuce and mustard/mayo.
Personally I love this with fried rice too.

TENDER PAN-FRIED CHICKEN BREASTS

Tender Pan-Fried Chicken Breasts image

First pan-fried, then baked, this will be the most tender, moist chicken you will ever try.

Provided by Alesia

Categories Meat and Poultry Recipes Chicken Fried Chicken Recipes

Time 55m

Yield 8

Number Of Ingredients 13

Ingredients

2 cups flour
1 tablespoon dried tarragon
2 tablespoons salt
1 tablespoon ground ginger
2 tablespoons ground black pepper
1 tablespoon dry mustard powder
1 tablespoon dried thyme leaves
1 teaspoon garlic powder
1 teaspoon dried oregano
1 egg
¼ cup milk
8 (6 ounce) skinless, boneless chicken breast halves
½ cup vegetable oil

Steps:

Stir together flour, tarragon, salt, ginger, pepper, mustard powder, thyme, garlic powder, and oregano in a shallow bowl until well blended. Beat the egg together with the milk until smooth in a bowl. Dredge the chicken breasts in the flour mixture, shake off excess, then dip in egg, and again in flour. Set breasts aside to rest for 10 minutes.
Preheat oven to 350 degrees F (175 degrees C).
Heat the vegetable oil in a skillet over medium-high heat. Dredge the chicken breasts in flour again, and shake off excess. Brown the chicken in the hot oil until golden brown on both sides. Place onto a baking sheet, and bake in preheated oven until the chicken is no longer pink in the center, 20 to 30 minutes.

Nutrition Facts : Calories 453.2 calories, Carbohydrate 27 g, Cholesterol 120.9 mg, Fat 19.4 g, Fiber 1.8 g, Protein 40.5 g, SaturatedFat 3.7 g, Sodium 1842.9 mg, Sugar 0.6 g

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