Seasoned, buttered boneless skinless chicken breast.
I always wanted to make boneless skinless chicken breast on the stove top using skillet or pan, that kept the flavor in versus grilling chicken in drying it out. After much trial and error I came up with this boneless skinless chicken breast baste with butter and topped with an all seasoning that almost everybody would love.
For many years it was a dish I would would make for myself, my wife and guest when we would have company over. It is a great poetry dish to go with vegetables and another side.
I have finally decided to post this recipe after much demand from guest on how it is made.
As you can see it is quite a simple dish that is very tasty and loved.
Seasoned, buttered boneless skinless chicken breast.
I always wanted to make boneless skinless chicken breast on the stove top using skillet or pan, that kept the flavor in versus grilling chicken in drying it out. After much trial and error I came up with this boneless skinless chicken breast baste with butter and topped with an all seasoning that almost everybody would love.
For many years it was a dish I would would make for myself, my wife and guest when we would have company over. It is a great poetry dish to go with vegetables and another side.
I have finally decided to post this recipe after much demand from guest on how it is made.
As you can see it is quite a simple dish that is very tasty and loved.
Cooking Instructions
- 1
Heat pan to low, so butter can melt.
- 2
Use basting tool to base butter on chicken
- 3
Make sure you keep a small layer of butter in the bottom of the pan for continuous coating.
- 4
Fit in and coat as many pieces of chicken breast you can.
- 5
Keep a layer of butter in the bottom of the pan for you to use for continuous coating
- 6
Turn to medium heat and cook for 10 minutes before adding seasoning
- 7
You may want to use a splatter screen to keep butter from jumping out of the pan
- 8
After the first 10 minutes of cooking flip chicken in based.
- 9
chicken for another 5 minutes
- 10
remove from heat, flip, and based.
- 11
Top each piece with all seasonings evenly and cook for 2 minutes, flip and baste with butter and cook again for 2 minutes.
- 12
Make sure to baste chicken once more before or after pulling them Out of the pan.
Similar Recipes
-
Oven Baked Chicken Breast (skinless/boneless) Oven Baked Chicken Breast (skinless/boneless)
The high heat of this recipe keeps the chicken breasts moist. Also makes for a fast meal.
-
Oven Fried Boneless Chicken Breasts Oven Fried Boneless Chicken Breasts
This is a quick and simple way to oven fry chicken breasts for crispy, juicy chicken. They can be dressed up as a chicken Parmesan or melt cheese over it for a sandwich. It can also be served as is on a salad.
-
Pan fried chicken breast Pan fried chicken breast
Chicken breast is a quick meal fixer up. It goes with almost every side dish.
-
-
Spicy chicken breast Spicy chicken breast
I add this to my salad for protein but it would be great with rice too.
-
Chicken Breast Chicken Breast
I love this recipe ever since I started working out. This recipe is for the bodybuilders that need to bulk up in lean muscle and that want delicious food!
anthonyhas01 -
Perfect Chicken Breast Perfect Chicken Breast
This recipe will make an easy, cheap, fun meal.
-
Pan Fried Chicken Breast Pan Fried Chicken Breast
A little indian fusion to Chicken fried Breast
-
Seasoned Grilled Chicken Seasoned Grilled Chicken
I make grilled chicken like this because, I can make different dishes like Salads, Alfredo Etc.
-
Ketchup Seasoned Chicken Breast Ketchup Seasoned Chicken Breast
I usually buy 1 kg of chicken breasts on sale.Cut chicken diagonally into bite-size strips, and brine in sake and soy sauce. It prevents the chicken from going bad. I use this seasoned chicken everyday for bento.Coat the chicken with katakuriko potato starch and fry until golden brown. Enjoy with different flavors such as salty-sweet, oyster, ketchup, and sweet and sour.I recommend using sweet Worcestershire sauce, tonkatsu sauce, and okonomiyaki sauce, etc.The ratio of the ketchup and Worcestershire sauce is 2:1, but adjust to your taste.Green peppers would be tasty with this!Simmering for a little while until the sauce is reduced removes the sourness of the ketchup and makes the flavor richer, but it burns easily so be careful.Fry the meat quickly over medium heat. Recipe by moj.
More Recipes
Comments (2)
thank you for sharing your recipe. I will definitely use it again😊