Pan Fried Paprika Garlic And Lemon Dijon Chicken Breasts Recipes

BROILED PAPRIKA AND LEMON-PEPPER CHICKEN BREASTS

Steps:

• Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Grease a broiler pan with 1/2 tablespoon olive oil.
• Rinse chicken breasts and pat dry. Brush with remaining olive oil until coated. Sprinkle each piece evenly on both sides with paprika, lemon-pepper, and salt. Place on the prepared broiler pan, sprinkle garlic over top, and sprinkle onions around the base of the chicken, with several smaller pieces on top.
• Cook under the preheated broiler for 5 minutes. Flip and continue to cook, checking often, until no longer pink in the center and the juices run clear, 5 to 10 more minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

GARLIC BUTTER PAN FRIED CHICKEN BREASTS RECIPE

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.

PAN-FRIED PAPRIKA CHICKEN

Steps:

• 1. Lay the chicken breasts on a clean work surface. Cover with cling film and gently beat with a rolling pin or meat mallet until 1cm (0.75in) thick.
• 2. Mix the marinade ingredients on a large flat plate then lightly spread each chicken fillet with the mixture and season. Leave to marinate for a while if times allows.
• 3. Heat a large non-stick frying pan. Add a little oil and gently fry the chicken breasts for just under two minutes each side or until just done. To check for doneness take a thin slice off one side of a breast. If the flesh is white it is cooked. Take care not to overcook.
• 4. Remove any surplus oil from the pan with kitchen paper, then measure the cream into a jug and mix with the leftover paprika mixture from the plate.
• 5. Pour the paprika cream into the pan around the chicken. Allow to bubble up and reduce slightly. Serve with young spinach and a mixture of boiled rice and wild rice.

PAN FRIED CHICKEN WITH GARLIC AND LEMON

Steps:

• Fry the onion with 1 tbsp olive oil, 3 minutes in a frying pan over medium-high heat.
• Remove onion from the pan, keep on a plate. Add the chicken fillets to the pan and fry them in remaining olive oil on high heat until cooked through. Add the fried onion,crushed garlic and sprinkle over some seasalt. Pour in the lemonjuice and toss everything together with the chopped parsley. Cook for another minute then serve.