Pan-Seared Chicken Breast Steak
4 servings This pan-seared chicken breast steak is irresistible. Surprisingly, it is very easy, and you need only a few ingredients, It will make you realize that there is no need for processed seasonings in the kitchen. x saved Tom the Chef Founder January 19, 2024 30 min.60 min.1/5 30 min. 60 min. 1/5 Ingredients: Main Ingredients: 4 PCS of chicken breasts - skinless and boneless (about 1 ½ - 2 LB) Juice from 1 lemon2 TBSP of Extra Virgin Olive Oil (adjust if needed)4 cloves of garlic - peeled and grated (or pressed) (adjust if needed) Pinch of salt Pinch of pepper - ideally freshly ground2 TBSP of frying oil (any kind) (adjust if needed)½ stick of unsalted butter - sliced into about 8 slices (2 OZ) 4 PCS of chicken breasts - skinless and boneless (about 1 ½ - 2 LB) Juice from 1 lemon 2 TBSP of Extra Virgin Olive Oil (adjust if needed) 4 cloves of garlic - peeled and grated (or pressed) (adjust if needed) Pinch of salt Pinch of pepper - ideally freshly ground 2 TBSP of frying oil (any kind) (adjust if needed) ½ stick of unsalted butter - sliced into about 8 slices (2 OZ) Final touch: salt - ideally freshly ground pepper - ideally freshly groundOptionally: 4 TSP of herb butter (store-bought or recipe here, will be placed on the chicken right before serving to provide an even more buttery flavor as well as a nice visual effect) salt - ideally freshly ground pepper - ideally freshly ground Optionally: 4 TSP of herb butter (store-bought or recipe here, will be placed on the chicken right before serving to provide an even more buttery flavor as well as a nice visual effect) Tools: 1x Measuring Cups1x Measuring Spoons1x Chef’s knife1x Cutting Board1x Plate1x Lemon Squeezer (optional)1x Small Hand Grater or Garlic Press1x Silicone Brush1x Plastic Wrap1x Large Sauté Pan or Stir Fry Pan (12″ or more and ovenproof)1x Tongs1x Cooking Spoon (or regular spoon)1x Food Thermometer (probe) 1x Measuring Cups 1x Measuring Spoons 1x Chef’s knife 1x Cutting Board 1x Plate 1x Lemon Squeezer (optional) 1x Small Hand Grater or Garlic Press 1x Silicone Brush 1x Plastic Wrap 1x Large Sauté Pan or Stir Fry Pan (12″ or more and ovenproof) 1x Tongs 1x Cooking Spoon (or regular spoon) 1x Food Thermometer (probe) Directions: 1. Meat preparation: 1.1. Make sure that the meat is properly rinsed under cold water and that the unwanted parts are removed. 1.2. Do not pound the meat – it will be prepared whole; just place it on a plate. 1.3. Pour and sprinkle these ingredients on both sides of each steak (each steak side should have about 1/8 of the ingredients shown; adjust if needed): 1.3.1. Squeeze lemon. 1.3.2. Pour Extra Virgin Olive Oil. 1.3.3. Grate garlic directly on the steak and spread it with your fingers or a silicone brush. 1.3.4. Generously salt and pepper (especially be very generous with salt – it will help develop the right flavor). 1.4. Briefly spread all in ingredients for even better distribution on the meat using silicone brush. 1.5. Cover with a plastic wrap and marinate at room temperature for about 30 minutes (or overnight in the refrigerator with the last 30 – 60 minutes at room temperature). 2. Pan sear with finishing in the oven: 2.1. Set oven to preheat at 350°F. 2.2. Preheat a fry pan on high heat with 2 TBSP of frying oil. 2.3. Briefly sear to reach a nice sear (about 1 – 2 minutes on each side). 2.4. Pour the liquid from the marinade over, add 2 slices of butter on each steak and place to finish into a preheated oven until the meat is fully cooked (about 7 – 9 minutes). * 2.5. In the middle of finishing in the oven, turn the meat and pour the juices from the pan over. 3. Resting & serving: 3.1. When chicken breasts are done, remove them from the oven and let them rest on a cutting board for about 2 minutes before serving or/and cutting. Note: During this time, the meat will slightly decrease in temperature and nicely lock most of the juices inside – this is part of the process of making the meat moist and tender. 3.2. Optionally, slice each breast for serving (based on your personal preferences). 3.3. Place on a plate and sprinkle with salt and pepper and optionally place herb butter on each breast. Then pour a few pan juices over. 3.4. Serve with creamy mashed potatoes, or a small salad. * Check with a food thermometer to make sure that you have reached the minimum recommended safe serving temperature for poultry of 165°F. Kitchen Guide Poultry The USDA minimum safe internal temperature is 165°F. The popular serving temperature is the same as the minimum serving temperature. About the Author: Tom the ChefFounder # 1 120 Followers Published Recipes: 268Av. Recipe Evaluation: Location: Iowa, USAMember since: 2023-02-02 Published Recipes: 268 Av. Recipe Evaluation: Location: Iowa, USA Member since: 2023-02-02 Disclaimer All content and information (including recipes, articles, and other materials) on CookingHub.com are the opinions of the authors and are not intended to provide dietary, medical, legal, or political advice. Consult with a professional before deciding to follow these opinions. 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