You need a fool proof and extra tasty basic recipe for Chicken Breast Filets? Then you’ve got to give this one a try – you’ll love it! These Chicken Breast Filets are tender and, through the use of herbs like rosemary and parsley, especially aromatic. The best part: this dish almost cooks itself. :-)
Shopping list for 2 Chicken Breasts Filets
2 skinless, boneless chicken breast filets
2 tbs. all purpose flour
2 sprigs of rosemary
4 sprigs of parsley
1 tbs. butter
cold pressed olive oil
a frying pan with a lid
Preparation Time: approx. 25 minutes
Directions for the Chicken Breast Filets:
Pound the chicken breasts filets with the back of a spoon to even the thickness out a bit, then lightly salt and pepper both sides.
Wash and chop the leaves of the herbs. On a plate, mix the herbs with the flour, ¼ tsp. salt and a dash of pepper.
Dredge the chicken breast filets in the flour mix until they are lightly covered on all sides with the flour and herbs.
On medium-high melt butter with a good drizzle of olive oil. When it’s melted, swirl the pan to mix the two together and so the bottom of the pan is completely covered with the butter and oil.
Turn to medium heat and add the chicken breast filets to the pan. Cook for 1 minute then flip them over, turn the heat to low and put the lid on the pan. Now leave it alone for 10 minutes! Important: don’t lift the lid!
After the 10 minutes is up, turn the heat off, but leave the pan on the burner and leave the lid on; still no peeking! Wait another 10 minutes, and then you’re done. Now you can remove the pan from the burner and take the lid off.
Double check that there’s no pink inside, but they should be a lovely white and wonderfully juicy and tender.