Make this flavor packed boneless chicken breast recipe a favorite lunch or dinner rotation. It’s easy and simple yet bursting with a brilliant mouthwatering taste. These flattened chicken breasts absorbs the lemon herbed vinaigrette perfectly. The fresh herbs, oregano and tarragon, coupled with the lemon juice makes the flavor a perfect combination of tart-sweet. Breasts are pan fried in avocado oil just until it is cooked through and juicy tender. And the bonus is that the lemon herbed vinaigrette is perfect for a side of salad dressed in the vinaigrette and you can also season fish, like the Broiled Boneless Salmon Steaks. I hope you will make this recipe and enjoy it as much as we do! Happy Cooking!
You may also want to try these recipes:
Broiled Boneless Salmon Steaks
Broiled Turkey Burger | Fajita Style Seasoning
Want more wholesome and healthy recipes? Sign up for exclusive email updates. Follow Us on Social Media: YouTube, Pinterest, Instagram,Twitter, Facebook, ,Linkedin
Pan Fried Chicken Breasts | Lemon Herbed Vinaigrette
Ingredients
- 1 1/2 pounds chicken breasts about 3 to 4 pieces boneless skinless
- 3 tablespoons lemon herbed vinaigrette (recipe included)
- 3/4 teaspoon sea salt adjust for your diet
- 1/2 teaspoon freshly ground black pepper
- 2 – 3 tablespoons avocado oil
FOR THE LEMON HERBED VINAIGRETTE | MARINADE: (Makes 1 cup/16 Tablespoons). For the chicken you will only use 3 tablespoons. Use the remaining vinaigrette to marinade salmon and use as salad dressing.
- 1/4 cup lemon juice freshly squeezed
- 3/4 cups extra virgin olive oil
- 2 teaspoons fresh oregano finely chopped
- 2 teaspoons fresh tarragon finely chopped
- 2 cloves garlic crushed or finely minced
- 1/2 teaspoon sweet paprika
- 1/2 teaspoon ground cumin
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon sea salt or kosher
Instructions
Make the Lemon Herbed Vinaigrette / Marinade:
- Add all the vinaigrette in a measuring cup. Whisk until emulsified (creamy)
Let's Marinade the Chicken:
- Place the chicken breasts inside a ziplock bag, in a single layer. Use a meat mallet or rolling pin and gently pound the chicken to even out the thickness. Flatten to about 1/4 to 1/2 inch thickness.Note: You can place chicken on parchment paper and pound to desired thickness. The thicker the chicken the longer it takes to cook. I flatten to about 1/2 inch thickness.
- In a mixing bowl, add 3 tablespoons of the vinaigrette, 3/4 teaspoons salt and 1/2 teaspoon freshly ground black pepper.
- Add the flatten breasts to the bowl. Coat the chicken thoroughly with the marinade. Let the breasts sit in the marinade for 30 minutes.
Let's Cook the Chicken Breasts:
- Heat 2 to 3 tablespoons avocado oil in a large non-stick frying pan, using medium high heat.
- Carefully add 2 or up to 3 pieces of the breasts into the hot oil.Note: Be sure to shake off excess marinade. Also use a splatter screen if preferred to prevent the misty splatter to spill all over the stove.
- Cook the breasts for 3 to 4 mins until it has a nice brown color. Use a kitchen tong to carefully flip the breasts to the second side. Cook for another 3 to 4 minutes until cooked through and lightly browned. Transfer to a platter and contine cooking any remaining breasts, if necessary.
- Allow the breasts to rest 5 to 10 minutes before slicing.
- Serve with salad and use some of the left over vinaigrette. Enjoy.
Notes
Nutrition
Leave a Reply