Tuesday, April 17, 2007

Buttery Chicken

This is the easiest chicken recipe ever, and it's really, really good. You can change the flavor by adding herbs and spices to the flour before using.

4 small, boneless, skinless chicken breasts
flour, seasoned with salt and pepper
6+ tablespoons butter (I think real butter works better than margarine)

Separate each chicken breast into two filets; lightly pound to flatten. Coat the chicken with flour and shake off excess. Heat butter in a large skillet until it bubbles. If possible, place all chicken filets in the pan in one layer. Cook over medieum to high heat for 3-4 minutes until golden brown. Turn chicken over; reduce heat to medium-low. Continue cooking for approximately 9-12 minutes until chicken is thoroughly cooked but still tender and juicy. If necessary, cover skillet during final minutes of cooking to prevent overbrowning.

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