Simple Pan-fried Chicken Breasts

"This is a dish I came up with to serve with HeatherFeather's Red Wine & Rosemary Sauce over Linguine. This is so simple and extremely easy. I pan-fry the chicken in a skillet, then prepare the sauce in the same skillet. You might get some blackened 'stuff' in the pasta sauce - I strain it first before serving."
 
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photo by lazyme photo by lazyme
photo by lazyme
photo by WaterMelon photo by WaterMelon
Ready In:
35mins
Ingredients:
5
Serves:
2
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ingredients

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directions

  • Pound the chicken breasts with a meat mallet or a rolling pin, to tenderize the meat and ensure uniform thickness.
  • Sprinkle salt and pepper on both sides of the chicken and let sit for 15 minutes or so.
  • Heat a skillet over med-high heat, and add olive oil.
  • When pan is sufficiently heated, sear chicken breasts over high heat.
  • Allow about 2 minutes (until lightly browned) before turning to other side.
  • Optional: Before serving, sprinkle grated cheese on chicken and broil for approx 5-10 mins (until cheese is melted).
  • Serving suggestions: Serve this over pasta, or as chicken sandwich with fresh tomatoes, lettuce and mustard/mayo.
  • Personally I love this with fried rice too.

Questions & Replies

default avatar
  1. Kelly R.
    It never states if it's a different pan u sear it or turning temp
     
  2. bobbyheeter
    How do I know the chicken breast are cooked through
     
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Reviews

  1. Johnny G.
    Super easy and delicious. Just pounded out a couple lbs of tenderloins and fried in cast iron skittle. Then sprinkled some Parmesan cheese on top and placed entire pan under broiler for five minutes. Served w bake asparagus and quinoa. Yum. I lied to my girlfriend and told her the recipe was super complicated to earn some extra brownie points :-/
     
  2. Paul S.
    Needs to cook for 3 to 4 minutes per side. Not just two.
     
  3. adynnfeick
    this dish smelled good. almost caught my house on fire. so i would not recommend cooking this dish unless you would want your house to be burned down to flames????????????
     
  4. KayL272
    Excellent! I needed a simple starter recipe for a quick chicken dinner that required few ingredients. I brined the chicken breasts before pan-frying them. I didn't make any changes to the recipe. The flavor was perfect. Thanks for sharing this!
     
  5. Lucky in Bayview
    This was just what I was looking for and came out perfect. Thanks for posting!
     
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Tweaks

  1. Cook In Northwest
    Following another reviewer, I made a pan sauce of Dijon mustard, garlic, white wine, water, and cornstarch. I only had a little sauce, but it was a nice addition to the dish. I used Asiago cheese instead of Parmesan, and it was a fine substitution.
     

RECIPE SUBMITTED BY

Hi everyone! I'm addicted to recipezaar - there are so many things that I love about this site; the wonderful people, recipes, lots of great pictures and there's always someone who'll answer my cooking/baking/general question. I grew up in Malaysia, but now live in sunny Singapore. Both are beautiful tropical (read: HOT!) countries in Southeast Asia. There are so many good food here, especially ethnic stuff like spicy Malaysian curries (which will clear the worst blocked nose), flaky & crispy Indian roti paratha/canai, homey Chinese stir-fries, rich & decadent Asian desserts like kuih lapis (Malay many-layers cake), pineapple tarts, crumbly peanut cookies etc. <img src="http://img.photobucket.com/albums/v632/zaarfreak/REI/12may05REI2_S.jpg" alt="Image hosted by Photobucket.com">
 
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