Pan-Fried Chicken Breasts With Oregano Butter Recipe

ingredients

2 cloves garlic, crushed, peeled, finely minced
5 tablespoons unsalted butter, room temperature
1 tablespoon fresh oregano, chopped
1/2 teaspoon paprika
1/8 teaspoon crushed red pepper flakes
4 chicken breast halves, skin on, bone in
1 cup flour
2 tablespoons oil or olive oil
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

directions

Combine garlic, butter, oregano, paprika and red pepper flakes (optional) in a small bowl, set aside.

Rinse and pat chicken dry. Cut a 2-inch-long pocket horizontally in each chicken breast half. Fill each pocket with 2 teaspoons oregano butter. Season chicken with salt and pepper. Lightly coat in flour, shaking to remove excess.

Using a large saute pan, heat oil over medium high heat until hot but not smoking. Add chicken, skin side down, and cook until well-browned, about 8 minutes.

Turn chicken over, cover skillet and cook through, about 10 minutes. Spread remaining oregano butter over skin of chicken and serve.

nutrition data

Nutritional data has not been calculated yet.

reviews & comments

melissa34 REVIEW:
October 21, 2007

This is my new favorite chicken recipe. I didn't have all the ingredients, so I altered a few things.. but it still turned out great. My chicken was boneless and skinless. I didn't have any of the fresh ingredients on hand.. so I used jarred oregano, garlic, etc... I do recommend using a thick chicken breast if you do it this way.. it was very tender. I didn't use any salt or pepper, and it was still fabulous!