The original recipe was created in the northern part of india.
Pan-Roasted Chicken Breasts
If you are a vegetarian, use paneer instead of chicken or, use mushrooms for a healthier option.
Recipe Summary Pan-Roasted Chicken Breasts
These chicken breasts are fast, easy, and delicious. By 'pan-roasting,' you can easily monitor the internal temp. Leaving the skin on adds a lot of flavor and much needed moisture.Ingredients | Butter Chicken Simple Chicken Recipes
1 tablespoon chicken broth (or water), if needed to thin sauce
Directions
Season chicken on both sides with salt and pepper.
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.
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.
I used apple cider vinegar here, but literally any vinegar will work. Some of my favorites are sherry, balsamic, rice, and champagne vinegar.
Info | Butter Chicken Simple Chicken Recipes
prep:
5 mins
cook:
12 mins
total:
17 mins
Servings:
4
Yield:
4 servings
TAG : Pan-Roasted Chicken Breasts
Meat and Poultry Recipes, Chicken, Chicken Breast Recipes, Skillet,
Butter Chicken Simple Chicken Recipes / With a crispy, garlic crusted surface, juicy insides and a garlic butter sauce, this is a 5 ingredient boneless skinless chicken thigh recipe.
