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"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Pan Roasted Chicken Breast Recipe

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This recipe for Pan Roasted Chicken Breast, by , is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Mark Kelly

Category:
Category:

Ingredients:  
Ingredients:  
4 boneless chicken breast halves with skin
salt and freshly ground black pepper to taste
1 tablespoon chopped fresh herbs (thyme, parsley, rosemary) (Optional)
2 tablespoons olive oil
cup apple cider vinegar
4 tablespoons cold butter, cut into small pieces
1 tablespoon chicken broth (or water), if needed to thin sauce

Directions:
Directions:
Step 1
Season chicken on both sides with salt and pepper.

Step 2
Heat olive oil in a heavy skillet over medium-high heat until it starts to shimmer. Place chicken breasts in skillet skin side down. Sprinkle with fresh herbs. Do not disturb the breasts until the skin side sears, 5 or 6 minutes. Turn chicken.

Step 3
Cook until internal temperature reaches 150 degrees F, about 5 minutes. Add vinegar and butter to pan with chicken. Shake pan gently until butter melts and internal temperature of chicken reaches 160 to 165 degrees F, 2 to 3 minutes more. Add a splash of chicken broth or water if sauce needs to be thinned.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
20 Minutes

 

 

 

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