One of the most popular meat consumed in the world is chicken. It’s loaded with proteins, important nutrients and amino acids, like tryptophan which is know for its provocation of relaxation feelings. Chicken is convenient and easy to cook. It’s typically a leaner meat especially the skinless, boneless breasts. As, a child my son had a myriad amount of allergies and chicken as well as turkey were his “safe” meats. I have worked diligently to develop a lot of different chicken recipes – and this Pan Seared Chicken Breast is definitely on the top of the list. It is moist, flavorful, and easy to make. This recipe reminds me of the Greek Salad with Grilled Chicken I always eat whenever I am dining at one of my favorite casual Greek restaurants in Queens, NY. For this recipe, you can serve this anyway you like – put it on top of a nice bed of your favorite salad or serve it with your favorite side dish and you can even serve it on a pita bread topped with salad.
I hope you will enjoy this recipe as much as we did. I welcome your feedback, comments and questions – use the reply feature at the bottom of the recipe. Thanks for visiting.
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Pan Seared Chicken Breast
Ingredients
- 2 pounds skinless, boneless, thiner cut organic chicken breast
- 2 teaspoon fresh oregano finely chopped
- 2 cloves garlic minced
- 1-1/2 teaspoon salt
- 1/2 teaspoon fresh ground black pepper
- 2 tablespoons extra virgin olive oil
- 1 tablespoon butter
- 1/4 cup vinaigrette (recipe follows)
VINAIGRETTE RECIPE:
- 1/2 cup fresh squeezed lemon juice
- 1-1/2 cups extra virgin olive oil
- 2 garlic cloves minced
- 1 teaspoon fresh oregano finely chopped
- 3 teaspoons Grey Poupon (Mustard)
- 2 tablespoons shallots finely chopped
- 1 teaspoon granulated sugar
- 1 teaspoon salt
- 1/2 teaspoon fresh ground black pepper
Instructions
MAKE THE VINAIGRETTE:
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In a measuring cup or bowl, add all the vinaigrette ingredients, except the olive oil. Use a whisk to mix the ingredients.
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Slowly add the olive oil, whisking to emulsify the vinaigrette. It will thicken and looks cloudy. One to two minutes will get the job done.
Set aside.
Note: This vinaigrette can be used on salads or to season vegetables or any meat. And it can store for a week.
FOR THE CHICKEN:
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Rinse and dry the chicken with paper towel. Place the chicken breast, between plastic wrap. Use a mallet to pound the chicken - flatten it using the side of the mallet that has groves.
Note: If you don't have a mallet, you can use a heavy bottom saucepan.
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Place the chicken in a medium bowl. Add the salt, black pepper, oregano and garlic. Use your fingers to coat the chicken with the season.
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Add a quarter cup of the vinaigrette and coat the chicken. Allow the chicken to sit in the marinade for at least one hour.
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In a large saute pan over medium flame, add the olive oil and butter.
Note: Allow the butter to melt but do not let it smoke.
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Add the chicken breast in a single layer. Turn up the flame to medium-high. Let the chicken cook for about five minutes until lightly brown. Flip the chicken and cook for four to five minutes until the second side is lightly brown.
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Remove the chicken from the pan. Plate and Serve the chicken breast with your favorite side dish.
Recipe Notes
For this recipe, you can use a non-stick pan and use one tablespoon less olive oil. You can also grill the chicken breast. Additionally, you will not be using all the vinaigrette to marinade the chicken. The remaining marinade is versatile - so use it on salads, season vegetables to other types of meats.
