Sunday, February 4, 2007

Herbed pan-fried chicken


1¼ pounds boneless, skinless chicken breast or tenders

½ teaspoon salt

¼ teaspoon (freshly ground) pepper

1 teaspoon dried thyme

2 tablespoons olive oil

If dealing with chicken breast, cut it into serving pieces to feed 4.

Sprinkle chicken all over with salt, pepper and thyme.

Heat olive oil in a wide skillet over medium heat. When it is hot, put chicken in skillet and cook without disturbing, for about 5 minutes. It should be an appetizing brown. Turn it over, and cook until done, which should be 6 or 8 minutes if the chicken pieces are 4 or 5 ounces and about 1 inch thick. Serve with hot cabbage slaw and baked potatoes.

Serves 4.

Nutrition data per serving: 217 calories, 33 grams protein, 8 grams fat, 382 milligrams sodium.


Source: Louisville Courier

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