diff options
Diffstat (limited to 'src/pan-seared-chicken.md')
| -rw-r--r-- | src/pan-seared-chicken.md | 41 |
1 files changed, 41 insertions, 0 deletions
diff --git a/src/pan-seared-chicken.md b/src/pan-seared-chicken.md new file mode 100644 index 000000000..aaef8c011 --- /dev/null +++ b/src/pan-seared-chicken.md @@ -0,0 +1,41 @@ +# Pan-seared Chicken Fillet + + + +This is a quick and easy recipe to prepare delicious chicken fillets that are +juicy on the inside, and crisp on the outside. + +## Ingredients + +For this recipe I don't use any exact proportions, it's just a matter of cooking +it one time to get a sense of what the ideal proportions for you are. + +* Chicken fillet(s); I normally use chicken breasts +* Wheat flour +* Paprika +* Garlic powder +* Herbes de Provence + +## Instructions + +1. Rinse the chicken fillets. +2. Remove excess moisture from the fillets by patting them with a paper towel. +3. If the fillets are too thick, cut them in half. +3. In a small container, pout enough flour and mix in paprika, garlic powder, + Provence herbs, salt, and black pepper to your liking. +4. Add a little cooking oil to the pan and heat it up to medium-high heat. +5. Coat the fillets by rolling them in the wheat mix. +6. Once the pan is hot, put the fillets on the pan and sear each side for about + 5 minutes over medium-high heat. +7. As a final tip, if your fillet is too thick after all, you can just lower the + heat at the end and cook it for about 2-3 more minutes. +8. And that's it. Winner winner chicken dinner! + + +Originally published at [https://www.yaroslavps.com/food/pan-seared-chicken-filet/](https://www.yaroslavps.com/food/pan-seared-chicken-filet/) + +## Contribution + +- Yaroslav de la Peña Smirnov — [website](https://www.yaroslavps.com/), +[other website](https://saucesource.cc/), +[donate](https://www.yaroslavps.com/donate) |