Easy Pan-Fried Chicken Breasts Recipe
2020-06-29- Cuisine: Italian
- Course: Main Dish
- Skill Level: Beginner
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- Yield: 4
- Servings: 4
- Prep Time: 10m
- Cook Time: 25m
- Ready In: 35m
Average Member Rating
(4.5 / 5)
2 People rated this recipe
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Nutritional Info
This information is per serving.
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Calories
312 -
Protein
36.6 g -
Carbohydrate
3.7 g -
Fat
17.3 g -
Cholesterol
125 mg -
Calcium
37 mg -
Fiber
0.8 g -
Sodium
379 mg
Easy pan-fried chicken breasts recipe. This is one of the most incredible of chicken recipes when made with mushrooms and topped with Fontina cheese. Chicken breasts turn creamy and very delicious. You may also like Lemon Mustard Chicken as an alternative to this chicken recipe:
Oven Baked Lemon Mustard Chicken Breasts Recipe
Very easy, creamy and extremely delicious chicken breast recipe.
Makes 4 servings
Ingredients: 4 skin-on and bone-in chicken breasts, freshly squeezed juice of 1 lemon, 1 clove garlic, peeled and minced, 2 tablespoons Dijon mustard, 1 tablespoon fresh tarragon leaves, chopped
Instructions: Preheat oven to 375º F (190º C). In a small mixing bowl, combine lemon juice, garlic, mustard, and tarragon leaves. Mix well. Spread mustard mixture over the skin-side of the chicken breasts.
Bake in preheated oven skin-side up, for 25 minutes, or until chicken breasts are lightly browned. Turn off the oven and remove baked chicken breasts. Transfer to a serving platter. Pour the lemon mustard sauce over and serve immediately.
Easy Pan-Fried Chicken Breasts Recipe
Ingredients
- 2 whole boneless and skinless chicken breasts, halved
- all-purpose flour
- 2 tablespoons unsalted butter
- 4 sliced mushrooms sauted in a little butter
- 4 slices of fontina cheese
- salt and freshly ground black pepper to taste
Method
Step 1
Place the chicken breasts between pieces of wax paper and pound until thin. Dredge the chicken in flour.
Step 2
In a skillet heat the butter, add the chicken and cook until tender,5 to 6 minutes on each side. Remove to a shallow pan and sprinkle with salt and pepper.
Step 3
Arrange on each breast half of dozen small slices of mushrooms and cover with a slice of cheese. Place the chicken breasts under a hot broiler just long enough to melt the cheese. Serve at once.