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Description
This chicken breast skillet recipe is fast, easy, and delicious. You can easily monitor the internal temperature of the meat when pan-roasting chicken. Leaving the skin on adds a lot of flavor and much-needed moisture. I used apple cider vinegar, but any vinegar will work. Some of my favorites are sherry, balsamic, rice, and champagne vinegar. By John Mitzewich Tested by Allrecipes Test Kitchen
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Ingredients *
Ingredients
4 boneless chicken breast halves with skin salt and freshly ground black pepper to taste 2 tablespoons olive oil 1 tablespoon chopped fresh herbs (thyme, parsley, rosemary) (Optional) ¼ cup apple cider vinegar 4 tablespoons cold butter, cut into small pieces 1 tablespoon chicken broth (or water), if needed to thin sauce
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Instructions *
Cooking Instructions
Gather all ingredients. Season chicken on both sides with salt and pepper. Heat olive oil in a heavy skillet over medium-high heat until it starts to shimmer. Place chicken breasts skin-side down in the skillet. Sprinkle with fresh herbs. Cook until the bottoms are well seared and golden brown, 5 to 6 minutes. Flip chicken breasts over and continue cooking until an instant-read thermometer inserted into the center of a breast reads 150 degrees F (66 degrees C), about 5 minutes. Add vinegar and cold butter to the pan with chicken. Shake the pan gently until butter melts and the internal temperature of chicken reads at least 165 degrees F (74 degrees C), 2 to 3 minutes more. Stir in 1 tablespoon chicken broth to thin sauce.
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Per serving Nutrition Facts Calories 462 Total Carbohydrate 0g Dietary Fiber 0g Total Sugars 0g Protein 45g Total Fat 30g Saturated Fat 12g Cholesterol 157mg Vitamin C 1mg Sodium 244mg Calcium 28mg Iron 2mg Potassium 387mg
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