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Chicken Breasts Butter

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Serves: 4
Ingredients:
4 - small chicken breasts, skinned and boned
flour seasoned with salt and freshly ground black pepper, for dredging
75g / 3oz / 6 tbsp butter
1 sprig fresh parsley, to garnish
Method:

Separate the two fillets of each breast. They come apart very easily; one is large, the other small. Pound the large fillets between two sheets of clear film lightly to flatten them. Dredge the chicken in the seasoned flour, shaking off any excess.

Heat the butter in a large heavy frying pan until it bubbles. Place all the chicken fillets in the pan, in one layer if possible. Cook over moderate to high heat for 3-4 minutes until they are golden brown.

Turn the chicken over. Reduce the heat to low to moderate, and continue cooking until the fillets are cooked through but still springy to the touch, about 9-12 minutes in all. If the chicken begins to brown too much, cover the pan for the final minutes of cooking. Serve at once garnished with a little parsley.


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