![]() If you want to be absolutely sure it is cooked, you can use an instant-read thermometer to check (the chicken should be at least 165☏). Double check them to make sure there is no pink in the middle. Again, do not lift the lid do not peek.Īfter the 10 minutes are up, take the lid off, and tada! Soft, tender, juicy chicken breasts that aren’t dried out in the least. Reset the timer for 10 minutes and leave the chicken breasts in the pan. Do not lift the lid do not peek.Īfter 10 minutes have elapsed, turn off the heat. Set a timer for 10 minutes, and walk away. Cook for just about 1 minute to help them get a little golden on one side (you are not actually searing or browning them). When it is quite hot, add the olive oil and butter. Chicken breasts are dredged in a parmesan cheese and bread crumb mixture and then pan-fried until golden brown perfection. Parmesan crusted chicken is such a fantastic and flavorful chicken recipe. Heat the sauté pan over medium-high heat. Lee Funke Published Jump to Recipe This post may contain affiliate links. ![]() ![]() Quickly dredge the chicken breasts in the flour, so that they are just lightly dusted with flour. Mix about a half teaspoon of salt in with the flour along with a little pepper and the remaining dry seasonings you’ve chosen to taste. Lightly salt and pepper the chicken breasts, you may also use some of your dry seasonings on them. Pound the chicken breasts to an even thickness with the handle or flat of a knife. ![]()
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