So last week I mentioned that really awesome webinar with Ree Drummond — The Pioneer Woman. Since the beginning of my blogging days I’ve adored her cooking style and photography skills, so you can imagine how excited I was to attend. It was such an amazing opportunity to listen to and watch her talk about her passion for food (and butter). It’s one of those ingredients you’ll always find stocked in my fridge and I love cooking with butter.
It add such beautiful color to pan fried dishes and the rich flavor makes any ordinary dish extraordinary.
One of those ordinary dishes we love is pan fried chicken breasts. I probably cook chicken 4 out of 7 days a week because it’s easy, versatile and well, healthier than red meat options. Just last night I whipped together this pan fried chicken breast dish with an olive oil and sea salt butter sauce infused with fresh herbs.
This dish is really easy to make especially if you get the prep work out of the way before cooking. I like to start with thin cut boneless, skinless chicken breasts. If you can’t find them already cut thin, you can slice a thick chicken breast in half and roll it to your desired thickness. I lightly seasoned them with a little sea salt and ground black pepper then dredged them in flour. The flour helps thicken the sauce and gives the chicken a nice touch of golden brown color.
In a large skillet over medium heat, drop in a tablespoon of olive oil and a tablespoon of the Land O’Lakes Olive Oil & Sea Salt butter. Each chicken breast is seared on each side for about 2 minutes or so. Since they’re thin they cook very quickly.
All the left over butter and oil adds incredible flavor to the sauce that will later be poured over the chicken.
To give this dish a little extra kick of flavor I chopped up some fresh flat-leaf parsley and basil, two of my favorite Summer herbs.
Set the chicken on a plate and put it in the microwave to stay warm while preparing the sauce. This is a really simple one flavored with 4 tablespoons of that rich olive oil and sea salt butter along with 3/4 cup of a quality chicken stock. Use a spatula to scrape up those yummy bits on the bottom of the skillet left behind from the fried chicken.
Once it’s all melted all you need to do is drop in those fresh chopped herbs and the chicken breasts. Let them lightly simmer away for a few minutes until the sauce is reduced by half.
On a plate they go with that pan sauce poured right over the top. Mmm. There really is no describing how tasty this dish is.
- 4 thin cut boneless, skinless chicken breasts
- ⅓ cup all purpose flour
- 2 tablespoons olive oil
- 1 tablespoon Land O’Lakes Sea Salt and Olive Oil Butter
- ¾ cup chicken stock
- 4 tablespoons Land O’Lakes Sea Salt and Olive Oil Butter
- handful of roughly chopped fresh basil and flat-leaf parsley
- Preheat a large skillet over medium heat.
- While the skillet is heating, prepare the chicken breasts by lightly sprinkling with salt and black pepper on both sides.
- Lightly dredge the chicken breasts in the flour, shaking off excess.
- Add olive oil and 1 tablespoon of butter to the skillet.
- Fry each side of the chicken breasts for about 2 minutes on each side so they have a brown sear on each side.
- Remove chicken and set aside on a plate.
- Add remain butter and chicken stock to skillet, scraping the bottom of the skillet with a flat wooden utensil.
- Toss in chopped herbs, stir.
- Add chicken breasts to the sauce and allow it to reduce by half on medium to medium-low heat (about 5 minutes).
- Serve chicken with the sauce poured over the top.
And since I was so inspired by Ree and the new Land O’Lakes butter, I have this awesome prize pack to giveaway to one lucky reader. You’ll get all the inspiration you need to make an amazing meal with not one, but two cookbooks and some of Ree’s favorite kitchen essentials.
Disclosure: The author received a gift package from Land O’Lakes, including two cookbooks, a whisk, a slotted spoon, tongs and a full-value coupon redeemable for LAND O LAKES® Butter with Olive Oil & Sea Salt, for recipe development and review purposes. All opinions are my own.