Getting pan-fried chicken breasts tender and juicy has always been a problem. The solution is pretty simple is high heat, thin breasts and cover while frying .
Cover the pan with a lid and fry the chicken breasts. This way, the steam heats the chicken breast from the top while frying, resulting in quick cooking. Plus, all the moisture in the steam keeps the chicken breasts moist. However, covering the pot completely will cause browning, so leave a small crack to let some steam out. Fry over medium-high heat for three minutes on each side.
raw material
- 2 boneless skinless chicken breasts
- 2 tablespoons olive oil (one for rubbing and one for cooking)
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 2 cloves pressed garlic
- 1 teaspoon dried parsley
- 1/2 teaspoon dried thyme
step
Cut chicken breast in half lengthwise into 4 equally thin chicken cutlets.
Rub the chicken breasts with a tablespoon of olive oil and season with salt, thyme, garlic, parsley, and cayenne pepper.
Heat a tablespoon of olive oil in a non-stick pan (Easy-Clean pan) over medium-high heat. Add the chicken breasts and cover, leaving about a half-inch crack.
Cook for 3 minutes. Make sure the tops of the chicken breasts are blanched. Flip chicken breasts, partially cover, and cook 3 minutes more. Again, make sure the tops of the chicken breasts are blanched.
Pan fried chicken chop calories
Approximately 250 kcal
Fried chicken chop nutrition
- Carbohydrates: 0 grams
- Protein: 25 grams
- Fat: 15 grams
- Saturated fat: 2g
- Cholesterol: 70 mg
- Sodium: 1300 mg
- Potassium: 415 mg
- Fiber: 0 g
- Sugar: 0g
- Vitamin A: 130IU
- Vitamin C: 1.3 mg
- Calcium: 5 mg
- Iron: 0.5 mg
