Pan-Fried Boneless Chicken Breasts Recipe

Pan-fried boneless chicken breasts recipe.

Boneless chicken breasts with mushrooms, raspberry liqueur, and fresh raspberries fried in the skillet. Do you like to cook chicken breasts?
So, you may also like this chicken recipe:

Chicken Stuffed Under the Skin with Parmesan Soubise Recipe

“Soubise” indicates that there are onions in the recipe; it works either as a whole chicken or with boneless breasts.

Makes 6 servings

Ingredients: 4 tablespoons unsalted butter, 2 slices prosciutto, chopped, 4 cups finely sliced yellow onions, 1/2 cup Arborio rice, 1/2 cup Grated Parmesan cheese, 1/2 cup grated Romano cheese, 1 tablespoon chopped fresh sage, 1 tablespoon chopped Italian parsley, 1/2 teaspoon salt, 1/4 teaspoon freshly ground black pepper, 6 boneless chicken breasts with skin on, 1 tablespoon Dijon mustard, bunches watercress, 2 tablespoons freshly squeezed lemon juice

Instructions: Preheat the oven to 350º F (175º C). Choose a sauté pan that can also go in the oven. Sate chopped prosciutto in butter until it changes color. Stir in onions and sauté over medium-low heat until they are very soft and pale gold. Remove from the heat and set aside.

Bring a pot of water to a boil over high heat. Add Arborio rice and cook for 3 minutes. Drain, using a colander, and add it to onions. Stir to ensure that the rice is well mixed in. Cover the pan tightly with aluminum foil, and bake in the preheated oven for 30 minutes.

Remove from the oven and set aside. When cool, add the cheese, sage, and parsley. Stir well. Transfer to a serving platter and serve immediately.

You can also use a whole chicken for this recipe:

If Using a Whole Chicken

Split the chicken down the back with a heavy knife; set it, breast up, on your work surface, and hit it hard with the heel of your hand to flatten the breastbone.

Loosen the skin by inserting your hand between the skin and the meat at the neck, and working in back to the thighs. Stuff the chicken under the skin, pushing all the way back so that it partially covers the thighs.

Stuff the chicken under the skin, pushing all the way back, so that it partially covered the thighs. Massage the skin on the outside to even the stuffing. Set the chicken in a roasting pan, then spread Dijon mustard over the skin and bake in the preheated oven for 1 hour, basting occasionally with the pan juices.

Wash the watercress under cold running water and dry. Remove the large stems. Place the watercress in a large bowl. When the chicken is done, remove it from the oven and transfer it to serving platter. Keep warm. Pour the fat from the pan and discard. Pour in squeezed lemon juice and scrape up all the brown bits. Pour this sauce over watercress, and toss well. Carve the baked chicken and serve with the warm watercress salad.

So, here is the main recipe: Pan Fried Boneless Chicken Breasts Recipe

Pan-Fried Boneless Chicken Breasts Recipe

Ingredients

• 1 teaspoon olive oil
• 1 pound (480 g) skinless and boneless chicken breasts
• 1/2 cup sliced shiitake or white mushrooms
• 1/4 cup (60 ml) canned ready-to-serve low-sodium chicken broth
• 1 tablespoon raspberry liqueur
• 1 teaspoon cornstarch
• 1/4 cup fresh raspberries

Method