Panfried Chicken Breasts With Oregano Garlic Butter Recipes

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PANFRIED CHICKEN BREASTS WITH OREGANO GARLIC BUTTER

Categories     Chicken     Garlic     Herb     Quick & Easy     Low/No Sugar     Summer     Pan-Fry     Oregano     Gourmet

Yield Makes 4 servings

Number Of Ingredients 7



Panfried Chicken Breasts with Oregano Garlic Butter image

Steps:

  • Mince garlic and mash to a paste with salt using a large heavy knife.
  • Mash together butter, oregano, red pepper flakes, and garlic paste with a fork until well blended.
  • Pat chicken dry. Cut a 2-inch-long pocket horizontally in side of each chicken breast half and fill each pocket with 2 teaspoons oregano garlic butter. Season chicken with salt and pepper.
  • 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. Turn chicken over and cover skillet, then cook until chicken is just cooked through, about 10 minutes more. Spread remaining oregano garlic butter over skin of chicken.

1 garlic clove
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

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