PAN-ROASTED CHICKEN BREAST
PREPARATION: 5min ~ COOK: 15min ~ READY IN: 20min
- Remove tenderloin from breast. Place breast in an oven-proof frypan over a medium to high, heat and cook for 5 minutes on each side, starting with skin side down. Do not oil the pan.
- Remove pan from heat and place in oven at 160 degrees celsius for 5 minutes. Remove from oven and place back on cooktop. Into the pan add butter, garlic, thyme, sage and rosemary. Continuously spoon the liquid over the top of the chicken to add moistness for approximately 30 seconds.
- Remove breast from pan and rest for a 1 1/2 minutes, before cutting into portions.
- Serving suggestion: add the juice of 1 lemon to the pan and stir to create a simple burnt butter sauce.