Herbed Chicken Recipe
Ingredients
| 2 whole chicken breasts, rinsed, skinned, boned, and cut in half | ||
| All purpose flour | 3 Tablespoon | |
| Dried thyme | 1/4 Teaspoon | |
| Several grinds of a pepper mill containing mixed peppercorns or pepper | ||
| Butter/Margarine | 2 Tablespoon | |
| 1/4 cup chicken broth, canned or homemade | ||
| Tomato Paste | 1 Teaspoon | |
| Garlic | 1 Clove (5gm), mashed | |
| Salt | To Taste | |
| Green onion | 1 Tablespoon, chopped | |
Directions
Using a "hit and slide" motion to avoid tearing meat, flatten chicken breasts with meat pounder or bottom of a small, heavy skillet.
Mix flour, thyme, and pepper in pie plate.
Dip chicken in flour mixture to coat.
Preheat saute pan over high heat.
Add butter and rotate pan to coat entire cooking surface.
Do not let butter brown.
Add chicken, pressing down on each piece with a spatula to sear underside.
Cook over high heat 1 minute; turn and cook other side in the same way 1 minute.
Lower heat and cook 6 to 8 minutes or until chicken is cooked through.
Remove chicken to a warm platter.
Mix together broth, tomato paste, garlic, and salt.
Add broth mixture to pan; use wooden spoon to stir and scrape bits of chicken from pan bottom.
Cook 2 minutes, stirring gently.
Pour over chicken; top with chives and serve.
Mix flour, thyme, and pepper in pie plate.
Dip chicken in flour mixture to coat.
Preheat saute pan over high heat.
Add butter and rotate pan to coat entire cooking surface.
Do not let butter brown.
Add chicken, pressing down on each piece with a spatula to sear underside.
Cook over high heat 1 minute; turn and cook other side in the same way 1 minute.
Lower heat and cook 6 to 8 minutes or until chicken is cooked through.
Remove chicken to a warm platter.
Mix together broth, tomato paste, garlic, and salt.
Add broth mixture to pan; use wooden spoon to stir and scrape bits of chicken from pan bottom.
Cook 2 minutes, stirring gently.
Pour over chicken; top with chives and serve.
Chef
