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Hello everybody, it’s me again, Emy, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, pan seared minty garlic chicken breast. One of my favorites food recipes. This time, I will make it a little bit tasty. This is gonna smell and look delicious.
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Garlic & Herb Pan Seared Chicken. Easy Pan-Seared Chicken Breasts have a crunchy crust and lots of flavor from Italian seasoning! This easy chicken recipe turns out excellent every single time!
To begin with this recipe, we must prepare a few ingredients. You can cook pan seared minty garlic chicken breast using 19 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Pan Seared Minty Garlic Chicken Breast:
- Make ready of Chicken.
- Make ready 2 of Boneless Skinless Chicken Breasts (thin Sliced).
- Take 1/4 cup of Diced Tomatoes and Serranos Peppers (canned).
- Prepare 1 Clove of Garlic, chopped.
- Get 1 tbsp of chopped Mint.
- Take 1 tbsp of butter, unsalted.
- Get of Salt and Pepper, to season.
- Get of Field Peas/Corn.
- Take 1/4 Cup of Seasoned Field Peas and Snaps (canned).
- Make ready 1/4 Cup of Corn (canned).
- Take 1 tsp of seasoning salt.
- Prepare of Pepper, to season.
- Take of Rice.
- Make ready 1/2 Cup of Jasmine Rice.
- Take 1 Cup of Water.
- Get of Salt, to season.
- Take 1 tbsp of Cilantro Lime Seasoning.
- Get 1 tbsp of butter, unsalted.
- Make ready 1 tbsp of olive oil.
To calibrate yourself to be a better cook, learn to use all of your senses throughout the process. For the richest sauce, use a stainless steel pan; the browned bits that stick to. How to make quick, juicy pan-seared chicken breasts that turn out perfect every time. Accompanied with an easy pan sauce!
Instructions to make Pan Seared Minty Garlic Chicken Breast:
- For the rice, add water into sauce pan and bring to a boil. Stir in rice, salt and olive oil and cover. Bring to a simmer for 15min. Add cilantro lime seasoning and butter and fluff with a fork..
- In a small fry pan bring field peas, corn and seasoning to a medium heat and let is soak in the sauce from the cans, stirring occasionally..
- For the chicken, pat not sides dry with a paper towel and season with salt, pepper, and mint (don’t spread heavily)..
- In a skillet under medium-high heat, add oil and place chicken in pan. Top with the chopped garlic on the chicken rather then just in the skillet. Let sear roughly 90sec. Flip over with garlic under the chicken now and continue to sear for another 90sec. Add in butter and place over the chicken..
- Bring heat down to low and toss in the diced tomatoes and serrano peppers.once the internal temp of the chicken is 165° remove skillet from heat..
- Plating: Add the rice in a small mound and surround one side with the beans and rice (they mix beautifully). Place chicken against rice and top with the tomatoes and peppers. Drizzle sauce from the skillet over the chicken..
- Serve and enjoy!.
If your chicken breasts are super fat and plump, pound them out so that they're even in thickness – but not paper thin. This will help the meat cook evenly and quickly. This simple recipe for pan seared chicken breast is hands down the best way to cook chicken breast, and it couldn't be simpler. With just a few simple tips, I'll teach you how to make perfectly juicy, flavorful chicken on the stove for an easy dinner any night of the week. This chicken breast recipe is a one-pan, healthier, and a quicker version of our wildly popular family oven roasted chicken breast recipe.
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