This is a dish I came up with to serve with HeatherFeather's Red Wine & Rosemary Sauce over Linguine. This is so simple and extremely easy. I pan-fry the chicken in a skillet, then prepare the sauce in the same skillet. You might get some blackened 'stuff' in the pasta sauce - I strain it first before serving.

Ingredients

2 serv.

boneless skinless chicken breast halves↗4
teaspoon kosher salt, divided↗1 teaspoon
teaspoon fresh ground black pepper, divided↗1 teaspoon
tablespoon olive oil↗1 tablespoon
teaspoons parmesan cheese, grated (optional)↗2 teaspoons

Step-by-step instructions

1
Pound the chicken breasts with a meat mallet or a rolling pin, to tenderize the meat and ensure uniform thickness.
2
Sprinkle salt and pepper on both sides of the chicken and let sit for 15 minutes or so.
3
Heat a skillet over med-high heat, and add olive oil.
4
When pan is sufficiently heated, sear chicken breasts over high heat.
5
Allow about 2 minutes (until lightly browned) before turning to other side.
6
Optional: Before serving, sprinkle grated cheese on chicken and broil for approx 5-10 mins (until cheese is melted).
7
Serving suggestions: Serve this over pasta, or as chicken sandwich with fresh tomatoes, lettuce and mustard/mayo.
8
Personally I love this with fried rice too.

Source: food.com

Original recipe ↗

Want to try this recipe?

The Prepka App Is Ready

All your recipes at your fingertips — in the Progressive Web App

Open the App