diff options
Diffstat (limited to 'src/pan-seared-chicken.md')
| -rw-r--r-- | src/pan-seared-chicken.md | 42 |
1 files changed, 0 insertions, 42 deletions
diff --git a/src/pan-seared-chicken.md b/src/pan-seared-chicken.md deleted file mode 100644 index eb9720b..0000000 --- a/src/pan-seared-chicken.md +++ /dev/null @@ -1,42 +0,0 @@ -# Pan-seared Chicken Fillet - - - -This is a quick and easy recipe to prepare delicious chicken fillets that are -juicy on the inside, and crisp on the outside. - -## Ingredients - -For this recipe I don't use any exact proportions, it's just a matter of cooking -it one time to get a sense of what the ideal proportions for you are. - -* Chicken fillet(s); I normally use chicken breasts -* Wheat flour -* Paprika -* Garlic powder -* Herbes de Provence - -## Directions - -1. Rinse the chicken fillets. -2. Remove excess moisture from the fillets by patting them with a paper towel. -3. If the fillets are too thick, cut them in half. -3. In a small container, pout enough flour and mix in paprika, garlic powder, - Provence herbs, salt, and black pepper to your liking. -4. Add a little cooking oil to the pan and heat it up to medium-high heat. -5. Coat the fillets by rolling them in the wheat mix. -6. Once the pan is hot, put the fillets on the pan and sear each side for about - 5 minutes over medium-high heat. -7. As a final tip, if your fillet is too thick after all, you can just lower the - heat at the end and cook it for about 2-3 more minutes. -8. And that's it. Winner winner chicken dinner! - -Originally published at [https://www.yaroslavps.com/food/pan-seared-chicken-filet/](https://www.yaroslavps.com/food/pan-seared-chicken-filet/) - -## Contribution - -- Yaroslav de la Peña Smirnov -- [website](https://www.yaroslavps.com/), -[other website](https://saucesource.cc/), -[donate](https://www.yaroslavps.com/donate) - -;tags: chicken fry |