Panfried Chicken Breasts with Oregano Garlic Butter |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Cooking chicken breasts on the bone keeps them exceptionally juicy. Ingredients:
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 |
Directions:
1. Mince garlic and mash to a paste with salt using a large heavy knife.
2. Mash together butter, oregano, red pepper flakes, and garlic paste with a fork until well blended.
3. 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.
4. 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.
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