Thursday, January 15, 2015

Garlic Skillet Chicken

Cast iron skillet is a chef staple. If you don’t have a cast iron skillet, think about buying a case iron skillet. It’s a great investment.You can also splurge for enameled exteriors in nice colors or shapes to fit your needs.

Most new American cast iron comes factory treated (pre-seasoned). You will need to follow package directions before using. Clean with hot water and season by rubbing vegetable oil.

If you don’t frequently use your cast iron, it’s best to season cast iron with vegetable oil between uses.

Always preheat; cooking with low heat, cast iron holds constant temperature. Pick utensil that will not scratch the surface.

Try to clean your cast iron as soon as you can, wipe out cast iron while still hot and coat with vegetable oil using a wade of paper towels. Some case iron purists will say never use soap. Some manufacturers say, “if no soap is too scary, use only mild soap”.

Always dry your cast iron completely after cleaning, as iron rust.

DO NOT place cast iron in the dishwasher.

Don’t forget cast iron handles get hot, use mitts.

Rust?! No worries, remove rust with additional applications of oil.
By Christine Lamb (Christine's Pantry), original article 2012

You can have this Garlic Skillet Chicken on the table less than 20 minutes.

Garlic Skillet Chicken
Recipe by Christine Lamb (Christine’s Pantry), 2015

4 skinless boneless chicken breast
salt and pepper, to taste
1 teaspoon paprika
1 teaspoon onion powder
1 teaspoon garlic powder, plus 2 teaspoons garlic powder (reserved)
1/2 teaspoon dried parsley
1 tablespoon extra virgin olive oil
1 tablespoon butter

Heat oil and melt butter in a skillet over medium heat.

In a small bowl, combine salt, pepper, paprika onion powder, 1 teaspoon garlic powder and 1/2 teaspoon parsley.

Season both sides chicken, and place in hot skillet. Cook 12 to 14 minutes, turning once, until chicken is no longer pink. Sprinkle chicken with reserved garlic powder. Serve and enjoy!

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