Shelly's Recipe

ITALIAN PAN-COOKED CHICKEN BREASTS

Category: Chicken

Italian-Mustard Marinade
4 (7 to 8 oz) skinned and boned chicken breasts
1 tsp salt
1/2 tsp pepper
1 to 2 tbsp olive oil

Pour Italian-Mustard Marinade into a shallow dish or large zip-top plastic freezer bag; add chicken breasts. Cover or seal, and chill at least 8 hours or up to 24 hours, turning occasionally.

Remove chicken from marinade, discarding marinade. Pat chicken dry, and sprinkle with salt and pepper. Cook chicken in hot olive oil in large skillet over medium heat 6 to 8 minutes on each side or until done. Serves 4

Italian-Mustard Marinade
1 cup buttermilk
2 tbsp red wine vinegar
2 tsp Dijon mustard
1 small garlic clove, pressed
1/2 tsp salt and pepper
1 tbsp drained capers, finely chopped
1 tbsp finely chopped fresh flat-leaf parsley

Whisk together first 6 until well combined; stir in capers and parsley. Use immediately, or cover and chill until ready to use. Store in an airtight container in refrigerator up to 3 days. If chilled, whisk before using.

Italian Pan-Cooked Chicken Breasts: Pour Italian-Mustard Marinade into a shallow dish or large zip-top plastic freezer bag; add 4 (7- to 8 oz) skinned and boned chicken breasts. Cover or seal, and chill at least 8 hours or up to 24 hours, turning occasionally. Remove chicken from marinade, discarding marinade. Pat chicken dry, and sprinkle with 1 tsp. salt and 1/2 tsp. pepper. Cook chicken in 1 to 2 Tbsp. hot olive oil in large skillet over medium heat 6 to 8 minutes on each side or until done. Serves 4