Rating: 3 stars
1 Ratings
  • 5 star values: 0
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This Story Originally Appeared On cookinglight.com

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Credit: Brian Woodcock; Styling: Claire Spollen

Recipe Summary

active:
20 mins
total:
53 mins
Yield:
Serves 4 (serving size: 1 breast half)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Thoroughly dry chicken with paper towels; season all over with salt and pepper. Place chicken on a rack set in a rimmed baking sheet. Refrigerate, uncovered, at least 30 minutes or up to overnight. Remove from refrigerator; pat dry again.

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  • Heat oil in a 12-inch, straight-sided sauté pan over medium-low until oil shimmers. Add chicken, smooth side down. Cook, without moving, for 9 minutes or until smooth side is pale golden brown and chicken easily releases from pan. Add butter; swirl to coat, lifting chicken so the butter flows underneath. Cook 1 minute or until deep golden brown. Turn chicken; cook 6 minutes or until a thermometer inserted into the center of breast registers 155°F. Remove pan from heat; let chicken stand in the pan for 3 minutes. Serve immediately.

Nutrition Facts

244 calories; fat 8.9g; saturated fat 1.8g; mono fat 3.6g; poly fat 1.8g; protein 38g; cholesterol 127mg; iron 1mg; sodium 557mg; calcium 10mg.
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