Thursday, February 19, 2009

Pan Seared Chicken with rice

This is very easy !
Makes 6 servings

2 teaspoons dried Italian seasoning (I used fresh thyme, basil, oregano and rosemary and chopped it all up together instead of Italian seasonin)
1 1/2 teaspoons paprika
1 teaspoon dried marjoram
1/2 teaspoon salt
1/4 teaspoon pepper
6 Boneless, Skinless Chicken Breasts
2 tablespoons olive oil
1 garlic clove, minced
2/3 cup chicken broth
Stir together Italian seasoning and next 4 ingredients. Sprinkle evenly on both sides of chicken.
Cook 3 chicken breasts in 1 Tbsp. hot oil over medium heat 6 to 8 minutes on each side or until done. Remove chicken from pan. Repeat with remaining 3 chicken breasts and 1 Tbsp. oil.
Sauté garlic in hot skillet 1 minute. Add chicken broth, and cook 2 minutes, stirring to loosen particles from bottom of skillet. Serve sauce over chicken. Serve with rice.
Southern Living, SEPTEMBER 2007

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