Fresh herbs infuse the chicken with lots flavour the longer you are able to marinate it. Don’t shy away from the black pepper, it really is good when the entire meal comes together.
Pan-Seared Chicken Breasts
Adapted from Epicurious, recipe from Fiddle Heads Restaurant, Buffalo, N.Y. Delicious served with Goat Cheese Mashed Potatoes.
Ingredients
- 2 boneless skinless chicken breasts
Marinade
- 2 TBSP olive oil
- 1 TBSP (1 gr) chopped fresh Thyme
- 1/2 TBSP (2 gr) chopped fresh Rosemary
- 1-1/2 TBSP (2 gr) chopped fresh Parsley
- 1/2 TBSP (4 gr) whole pepper corns, roughly crushed
- Salt
Instructions
Whisk marinade ingredients. Place chicken breasts in a glass dish and pour marinade over, toss chicken so both pieces are coated. Cover with plastic wrap and refrigerate up to 4 hours.
Bring chicken to room temperature an hour before cooking.
Pre heat oven to 400 and start to heat a cast iron frying pan on a stove burner.
Remove chicken from the dish, and sprinkle with salt. Sear chicken in hot cast iron frying pan for about 3 minutes, until golden on both sides.
Place cast iron frying pan in the oven and bake until chicken is done, about 20 - 25 minutes. Remove chicken from the oven. and let rest on serving platter for 5 minutes.
Serve family style with the chicken draped over the Goat Cheese Mashed Potatoes or let everyone dish up measured amounts.
*We’ve also barbecued the chicken breasts and they are just as good.
