From our local paper. I haven't had the chance to try this yet, so times are estimated. Suggested to serve with greens (snow peas, sugar snap peas or brocolli) and wedges of lemon. Was also suggested that skinless thigh could be used. I personally would serve with salad greens (young baby leaves) and the lemon wedges.

Ingredients

4 serv.

skinless chicken breasts↗4
flour↗1⁄4 cup
salt (freshly ground or to taste)1⁄4 teaspoon
freshly ground or to taste
black pepper (freshly ground or to taste)↗1⁄4 teaspoon
freshly ground or to taste
olive oil↗1⁄4 cup
butter↗30 g
rosemary (needles, finely chopped)1 tablespoon
needles, finely chopped
chilies (sliced or to your taste)2 -4
sliced or to your taste
garlic cloves (peeled and sliced)↗6
peeled and sliced
fresh bay leaves↗6
lemon juice↗2 tablespoons

Step-by-step instructions

1
Cut chicken breasts into 3 or 4 even sized pieces.
2
Season the flour with salt and pepper and dust the sections in it.
3
Heat a heavy large frypan/skillet to medium hot and add oil and butter.
4
Add chicken pieces and cook until golden brown and cooked through. If you frypan/skillet is small you may have to do this in 2 batches.
5
Add rosemary, chillies, garlic and bay leaves to the pan and cook until garlic starts to colour.
6
Pour over lemon juice and serve with greens and lemon wedges.

Source: food.com

Original recipe ↗

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