Pan-Seared Chicken Breasts
Fresh herbs infuse the chicken with lots of flavour, the longer you are able to marinate it. Don’t shy away from the black peppercorns, it is really good when the entire meal comes together.
Pan-Seared Chicken Breasts
Adapted from Epicurious, recipe from Fiddle Heads Restaurant, Buffalo, N.Y. Delicious served with Goat Cheese Mashed Potatoes.
Ingredients
- 2 boneless skinless chicken breasts
- Marinade
- 2 TBSP olive oil
- 1 TBSP (1 gr) chopped fresh Thyme
- 1/2 TBSP (2 gr) chopped fresh Rosemary
- 1-1/2 TBSP (2 gr) chopped fresh Parsley
- 1/2 TBSP (4 gr) whole pepper corns roughly crushed
- Salt
Instructions
- Whisk Marinade ingredients. Place chicken breasts in a glass dish and pour marinade over, toss chicken so both pieces are coated. Cover with plastic wrap and leave at room temperature for 1 hour. If making ahead, refrigerate up to 4 hours, and then bring to room temperature an hour before cooking.
- Pre heat oven to 400 and start to heat a cast iron frying pan on stove burner.
- Remove chicken from marinade dish, and sprinkle with salt. Sear chicken in hot cast iron frying pan for 2 – 3 minutes on both sides. Place cast iron frying pan in oven and bake until chicken is done, about 15 – 20 minutes.
- Remove from oven and let rest on serving platter for 5 minutes.
- *We’ve also barbecued the chicken breasts and they are just as good.
Notes
Perfect with this big pepper flavoured dish was a Malbec!
We’ve paired:
- Golden Reserve Trivento Malbec 2021