This pan-seared chicken breast steak is irresistible. Surprisingly, it is very easy, and you need only a few ingredients, It will make you realize that there is no need for processed seasonings in the kitchen.
Tom Founder
Make sure that the meat is properly rinsed under cold water and that the unwanted parts are removed.
Do not pound the meat – it will be prepared whole; just place it on a plate.
Pour and sprinkle these ingredients on both sides of each steak (each steak side should have about 1/8 of the ingredients shown; adjust if needed):
Squeeze lemon.
Pour Extra Virgin Olive Oil.
Grate garlic directly on the steak and spread it with your fingers or a silicone brush.
Generously salt and pepper (especially be very generous with salt – it will help develop the right flavor).
Briefly spread all in ingredients for even better distribution on the meat using silicone brush.
Cover with a plastic wrap and marinate at room temperature for about 30 minutes (or overnight in the refrigerator with the last 30 – 60 minutes at room temperature).
Tom FounderCorrect preparation of meat and fish should be regular step for any cook. Basically, preparation starts with a thorough rinsing followed by the removal of unwanted parts to the portioning of the meat and fish (the exception to these rules would be ground meat). The major focus of this section is to explain the basic methods on already cut portions.
Set oven to preheat at 350°F.
Preheat a fry pan on high heat with 2 TBSP of frying oil.
Briefly sear to reach a nice sear (about 1 – 2 minutes on each side).
Pour the liquid from the marinade over, add 2 slices of butter on each steak and place to finish into a preheated oven until the meat is fully cooked (about 7 – 9 minutes). *
In the middle of finishing in the oven, turn the meat and pour the juices from the pan over.
Note:
During this time, the meat will slightly decrease in temperature and nicely lock most of the juices inside – this is part of the process of making the meat moist and tender.
Optionally, slice each breast for serving (based on your personal preferences).
Place on a plate and sprinkle with salt and pepper and optionally place herb butter on each breast. Then pour a few pan juices over.
Serve with creamy mashed potatoes, or a small salad.
The USDA minimum safe internal temperature is 165°F.
The popular serving temperature is the same as the minimum serving temperature.
Bill Resident Chef Tom Founder Tom Founder Tom Founder Bill Resident Chef Bill Resident Chef Tom Founder Tom Founder Tom FounderIf you want to add your review, you must log in.
Disclaimer:
All steps in this recipe are just suggestions, and the author and/or publisher of this recipe is not responsible for the following:
All readers are responsible for evaluating if the recipe and its’ ingredients and steps fit with their dietary restrictions and can adjust accordingly.
Share
Click on the icons below to share "Title of the item to share"