The ideal way to cook breasts is chicken. Following this simple recipe, if you want to have juicy, flavorful chicken breasts. You ‘re going to end up with a golden brown chicken plate ready for the sampling. Use this recipe to scrape baked pulp, make chicken salad, cut over fresh greens, or enjoy the classic side of haricot verts and potatoes. After you have cooked chicken in your recettes box in this safe fire, you will never go back to a dry chewy chicken again. To make this flavourful protein, you need only chicken, butter, salt, pepper, and oil. Take your pan and start with it.
The breasts of chicken are never dry, always tender and super delicious. You will see after this recipe that chicken can not be ready for a fast and simple dinner. It’s as different as the chicken breast cooks, and I think that’s good because it makes us never tire of this staple dinner. The first way I have been taught to cook chicken and the method I always go back to is pan seated chicken, cooked with salt and pepper with a little oil, and finished with a generous butter knob. The resulting chicken is golden-creeped outside with a juicy interior and is served with steamed vegetables just as welcome.
Preparation time: 5 minutes
Cooking time: 10 minutes
4 chicken breasts (boneless, skinless)
1/2 cup flour
1 tsp of sea salt
¼ tsp black pepper
1 tsp garlic powder
1 tsp onion powder
2 tsp Italian seasoning
2 tbsp olive oil
1. Dry the chicken with the paper towel. Mix meal, salt, black pepper, garlic powder, onion powder, and Italian seasoning in a large bowl. Mix well.
2. Coat the chicken breasts into the flour mixture with a fork or tongs and set them aside.
3. During medium-high heat, heat 2 tablespoons of olive oil in a big sack. Once the pans are hot, put flour-coated chicken breasts into the pans and cook on each side, for about 4-5 minutes, until they are golden brown on both sides and cooking through.
4. Remove chicken and serve with pasta or vegetables warmly.
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