Panfried Chicken Breasts with Oregano Garlic Butter
Cooking chicken breasts on the bone keeps them exceptionally juicy.
4.0
(70)
Recipe information
Yield
Makes 4 servings
Ingredients
1 garlic clove
1/4 teaspoon salt
5 tablespoons unsalted butter, softened
1 tablespoon chopped fresh oregano
1/4 teaspoon dried hot red pepper flakes
4 chicken breast halves with skin and bones (2 to 2 1/4 lb)
1 tablespoon olive oil
Preparation
Step 1
Mince garlic and mash to a paste with salt using a large heavy knife.
Step 2
Mash together butter, oregano, red pepper flakes, and garlic paste with a fork until well blended.
Step 3
Pat chicken dry. Cut a 2-inch-long pocket horizontally in side of each chicken breast half and fill each pocket with 2 teaspoons oregano garlic butter. Season chicken with salt and pepper.
Step 4
Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then cook chicken, skin sides down, uncovered, until well browned, 8 to 10 minutes. Turn chicken over and cover skillet, then cook until chicken is just cooked through, about 10 minutes more. Spread remaining oregano garlic butter over skin of chicken.
