How to Make Super Quick Homemade Pan Seared Minty Garlic Chicken Breast

Hey everyone, it’s Drew, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, pan seared minty garlic chicken breast. It is one of my favorites. This time, I am going to make it a bit unique. This will be really delicious.

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To begin with this particular recipe, we must prepare a few ingredients. You can have pan seared minty garlic chicken breast using 19 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make Pan Seared Minty Garlic Chicken Breast:

1. Prepare Chicken
2. Prepare Boneless Skinless Chicken Breasts (thin Sliced)
3. Prepare Diced Tomatoes and Serranos Peppers (canned)
4. Prepare Garlic, chopped
5. Make ready chopped Mint
6. Prepare butter, unsalted
7. Prepare Salt and Pepper, to season
8. Prepare Field Peas/Corn
9. Get Seasoned Field Peas and Snaps (canned)
10. Get Corn (canned)
11. Take seasoning salt
12. Make ready Pepper, to season
13. Get Rice
14. Take Jasmine Rice
15. Get Water
16. Prepare Salt, to season
17. Take Cilantro Lime Seasoning
18. Get butter, unsalted
19. Make ready olive oil

To make this pan seared chicken, make sure to use thin boneless skinless chicken breasts. You can easily dredge them in the flour mixture. Pan-Seared Chicken Breast with Garlic Thyme Cream SauceFox Valley Foodie. Pan Seared Chicken Breast Recipe with Mustard Cream Sauce (Low Carb, Gluten-free)Wholesome Yum.

Instructions to make Pan Seared Minty Garlic Chicken Breast:

1. For the rice, add water into sauce pan and bring to a boil. Stir in rice, salt and olive oil and cover. Bring to a simmer for 15min. Add cilantro lime seasoning and butter and fluff with a fork.
2. In a small fry pan bring field peas, corn and seasoning to a medium heat and let is soak in the sauce from the cans, stirring occasionally.
3. For the chicken, pat not sides dry with a paper towel and season with salt, pepper, and mint (don’t spread heavily).
4. In a skillet under medium-high heat, add oil and place chicken in pan. Top with the chopped garlic on the chicken rather then just in the skillet. Let sear roughly 90sec. Flip over with garlic under the chicken now and continue to sear for another 90sec. Add in butter and place over the chicken.
5. Bring heat down to low and toss in the diced tomatoes and serrano peppers.once the internal temp of the chicken is 165° remove skillet from heat.
6. Plating: Add the rice in a small mound and surround one side with the beans and rice (they mix beautifully). Place chicken against rice and top with the tomatoes and peppers. Drizzle sauce from the skillet over the chicken.
7. Serve and enjoy!

Pan-Seared Chicken Breast with Garlic Thyme Cream SauceFox Valley Foodie. Pan Seared Chicken Breast Recipe with Mustard Cream Sauce (Low Carb, Gluten-free)Wholesome Yum. This is the easiestCreamy Pan-Seared Chicken Breast recipe, cooked all in one skillet. Chicken breasts are y favorite and I'm always looking for new ways to prepare them. I'd add some minced garlic in with the.

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