March 24, 2011

Garlic and Rosemary Chicken

So to whip up a quick meal last night I thawed out some chicken (via the microwave) threw some edamame in after to steam up, followed by some corn.

Since this is supposed to be a recipe post, ingredients:

Chicken breasts (I use boneless, skinless)
Peanut Oil
Garlic Salt


Put flour in a bowl for the chicken. Fill a large frying pan with peanut oil (about halfway). Heat on medium to medium-high. Toss in rosemary and garlic salt. Enough rosemary to sparingly cover the oil, and garlic salt to taste.Let “saute” (fry?) for about five minutes. your kitchen should smell of both prior to entry of chicken.


Dry chicken breasts off and dip in flour (sorry hands were to messy to get a post-flour pre-pan picture). Place in frying pan. Let brown on each side (about 5-7 minutes depending on thickness of chicken breasts). Test with meat thermometer to ensure that the breasts are cooked through.


Serve with edamame (tossed some garlic salt on them, too) and corn. I will say that my seven year old said “The chicken is good, but eh.” Such a  critic.

Us adults love the light crispiness without there really being a batter. Guess I should just get McDonalds for him every night now, huh? Can’t win every chicken dinner…he still loves my mini chicken pot pies, so yay.


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