Best Pan Fried Chicken Parsley Pan Jus Recipes
GARLIC BUTTER PAN FRIED CHICKEN BREASTS RECIPE
These garlic butter pan fried chicken breasts have a light but crisp outside and a tender juicy inside. They're perfectly seared and delicious served with just about anything!
Provided by Katerina | Diethood
Categories Dinner
Time 30m
Number Of Ingredients 12
Steps:
- Pound chicken breasts to an even thickness.
- Season with salt and pepper.
- In a small mixing bowl combine Italian seasoning, paprika, and onion powder; rub chicken breasts with the prepared seasoning.
- Heat olive oil in a large 12-inch skillet over medium-high heat.
- Add chicken breasts to the hot oil and cook for 6 minutes, undisturbed.
- Flip over the chicken breasts and add 1 tablespoon butter; continue to cook for 5 more minutes, or until cooked through. Chicken is done when internal temperature reaches 165˚F.
- Remove chicken from skillet and set aside; keep covered.
- Reduce heat to medium and add 2 tablespoons butter to the same skillet.
- Stir in garlic and cook until fragrant, about 15 seconds.
- Add parsley, thyme, and rosemary; cook for 10 seconds.
- Pour in wine or chicken broth and scrape up all the browned bits from the bottom of the pan.
- Add remaining butter to the skillet and stir until butter is melted.
- Return chicken to the pan and cook for a minute or two, or until just heated through.
- Spoon sauce over chicken.
- Remove from heat.
- Serve.
Nutrition Facts : Calories 296 kcal, Carbohydrate 2 g, Protein 25 g, Fat 21 g, SaturatedFat 10 g, Cholesterol 110 mg, Sodium 263 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
CHARLES' COUNTRY PAN FRIED CHICKEN
Steps:
- In a bowl or resealable plastic bag, season the chicken with 1 tablespoon salt, 1/2 teaspoon pepper and the garlic powder. Cover or seal and refrigerate overnight or up to 24 hours.
- Pour 1/2 to 1 inch of oil into a deep 12-inch cast-iron skillet and heat until a pinch of flour sizzles upon contact (about 360 degrees F). Set a wire rack on top of a rimmed baking sheet and set aside. In a bowl, whisk together the milk and eggs. Place the flour in a separate bowl. Dip the chicken in the egg wash, drain off the excess, then dredge in the flour, shaking off the excess.
- Working in batches, place the chicken skin-side down in the skillet and fry for 3 minutes without moving. Continue to fry, turning the chicken every 1 to 2 minutes to ensure even browning and cooking, until the chicken is cooked through, 11 to 15 minutes. Drain on the rack and serve hot, warm or at room temperature.
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