At the end of our snowy day yesterday, I wanted to make something tasty and warm but that didn't take too long in the kitchen. A recipe that I found this fall in Southern Living Magazine
and modified a bit to suit our tastes, seemed like it would fit the bill. Here it is,
Pan Seared Chicken Breasts
4 tsp dried Italian dressing mix
3 tsp paprika
2 tsp dried marjoram
1 tsp salt
1/2 tsp pepper
3 chicken skinless, bonelss chicken breasts cut in half
2 Tbsp. olive oil
1 garlic clove, minced
2/3 cup chicken broth
Stir together Italian seasoning and next 4 ingredients. Sprinkle evenly on both sides of chicken
Cook 3 breasts in 1 Tbsp. hot oil over medium heat 6 to 8 minutes on each side or until done. Remove chicken from pan. Repeat with remaining 3 chicken breasts and 1 Tbsp. oil
Saute garlic in hot skillet 1 minute. Add chicken broth and cook 2 minutes stirring to loosen particles from bottom of skillet. Serve sauce over chicken.
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