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Photo: Brian Woodcock
Active Time:20 minsTotal Time:55 minsServings:4Jump to Nutrition Facts
Active Time:20 minsTotal Time:55 minsServings:4
Active Time:20 mins
Active Time:
20 mins
Total Time:55 mins
Total Time:
55 mins
Servings:4
Servings:
4
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients4(6 ounce)skinless, boneless chicken breast halves1teaspoonkosher salt½teaspoonfreshly ground black pepper1tablespooncanola oil1teaspoonbutter
Cook Mode(Keep screen awake)
Ingredients
4(6 ounce)skinless, boneless chicken breast halves
1teaspoonkosher salt
½teaspoonfreshly ground black pepper
1tablespooncanola oil
1teaspoonbutter
DirectionsThoroughly dry chicken with paper towels; season all over with salt and pepper. Place chicken on a rack set in a rimmed baking sheet. Refrigerate, uncovered, at least 30 minutes or up to overnight. Remove from refrigerator; pat dry again.Heat oil in a 12-inch, straight-sided sauté pan over medium-low until oil shimmers. Add chicken, smooth side down. Cook, without moving, for 9 minutes or until smooth side is pale golden brown and chicken easily releases from pan. Add butter; swirl to coat, lifting chicken so the butter flows underneath. Cook 1 minute or until deep golden brown. Turn chicken; cook 6 minutes or until a thermometer inserted into the center of breast registers 165°F. Remove pan from heat; let chicken stand in the pan for 3 minutes. Serve immediately.Originally appeared: Cooking Light
Directions
Thoroughly dry chicken with paper towels; season all over with salt and pepper. Place chicken on a rack set in a rimmed baking sheet. Refrigerate, uncovered, at least 30 minutes or up to overnight. Remove from refrigerator; pat dry again.Heat oil in a 12-inch, straight-sided sauté pan over medium-low until oil shimmers. Add chicken, smooth side down. Cook, without moving, for 9 minutes or until smooth side is pale golden brown and chicken easily releases from pan. Add butter; swirl to coat, lifting chicken so the butter flows underneath. Cook 1 minute or until deep golden brown. Turn chicken; cook 6 minutes or until a thermometer inserted into the center of breast registers 165°F. Remove pan from heat; let chicken stand in the pan for 3 minutes. Serve immediately.
Thoroughly dry chicken with paper towels; season all over with salt and pepper. Place chicken on a rack set in a rimmed baking sheet. Refrigerate, uncovered, at least 30 minutes or up to overnight. Remove from refrigerator; pat dry again.
Heat oil in a 12-inch, straight-sided sauté pan over medium-low until oil shimmers. Add chicken, smooth side down. Cook, without moving, for 9 minutes or until smooth side is pale golden brown and chicken easily releases from pan. Add butter; swirl to coat, lifting chicken so the butter flows underneath. Cook 1 minute or until deep golden brown. Turn chicken; cook 6 minutes or until a thermometer inserted into the center of breast registers 165°F. Remove pan from heat; let chicken stand in the pan for 3 minutes. Serve immediately.
Originally appeared: Cooking Light
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Nutrition Facts(per serving)244Calories9gFat38gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
