Italian Pan-Cooked Chicken Breasts
- Italian-Mustard Marinade
- 4 (7- to 8-oz.) skinned and boned chicken breasts
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 to 2 Tbsp. olive oil
- 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.
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