Italian Pan-Cooked Chicken Breasts

Southern Living
Prep this dish before you head to work so that the chicken breasts have time to really absorb the marinade. Then cook for only 16 minutes--what could be easier?
Makes 4 servings


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4 (7- to 8-oz.) skinned and boned chicken breasts
1 teaspoon salt
1/2 teaspoon pepper
1 to 2 Tbsp. olive oil


Prep: 10 Minutes
Chill: 8 Hours
Cook: 16 Minutes

1. Pour Italian-Mustard Marinade into a shallow dish or large zip-top plastic freezer bag; add chicken breasts. Cover or seal, and chill at least 8 hours or up to 24 hours, turning occasionally.

2. Remove chicken from marinade, discarding marinade. Pat chicken dry, and sprinkle with salt and pepper. Cook chicken in hot olive oil in large skillet over medium heat 6 to 8 minutes on each side or until done.

Created date

May 2008