Panfired Chicken Breasts with Oregano Garlic Butter

Another winning low carb entree! This calls for bone in chicken breasts with skin, which keeps the meat exceptionally juicy. You could sub skinless, boneless breasts, but make sure to adjust cooking time and temp so the meat does not dry out. From Gourmet magazine.

• Ready In: 30 mins
• Serves: 4

Ingredients

• 1  clove garlic
• 1⁄4 teaspoon salt
• 5  tablespoons unsalted butter, softened
• 1  tablespoon  chopped fresh oregano
• 1⁄4 teaspoon  dried hot red pepper flakes
• 4  chicken breast halves, with skin and bones (2 to 2 1/4 lb)
• 1  tablespoon olive oil

Directions

1. Mince garlic and mash to a paste with salt using a large heavy knife.
2. Mash together butter, oregano, red pepper flakes, and garlic paste with a fork until well blended.
3. Pat chicken dry.
4. Cut a 2-inch-long pocket horizontally in side of each chicken breast half and fill each pocket with 2 teaspoons oregano garlic butter.
5. Season chicken with salt and pepper.
6. Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then cook chicken, skin sides down, uncovered, until well browned, 8 to 10 minutes.
7. Turn chicken over and cover skillet, then cook until chicken is just cooked through about 10 minutes more.
8. Spread remaining oregano garlic butter over skin of chicken.