Chicken Breast with Garlic, Pan Seared Chicken Breast with Garlic and Scallions is so very good. This is a great way to make boneless chicken breast so it will be tender and juicy. Follow along and learn how to cook like my mama, a born and raised Southerner. Thanks for watching Collard Valley Cooks! SCROLL DOWN FOR RECIPE AND PRODUCT LINKS:
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Chicken with Garlic Pan Seared
2-3 GREEN ONION CHOPPED
2 TBSP MINCED GARLIC
3 TBSP. OF OLIVE OIL
In a hot skillet combine the above ingredients and cook stirring constantly until garlic is light golden brown. Place it in a bowl to use later.
3 TBSP. OLIVE OIL.
1.5 LB OF BONESS CHICKEN BREAST
LIGHTHOUSE DRIED POULTRY SEASONING
Rub the chicken breast down well with the olive oil. Add chicken to hot skillet. Sprinkler dried herbs on chicken and cook for 5 minutes on med/high. Flip the chicken and cook for 4 minutes. Add the garlic/scallion mixture. Add 2 tbsp. sherry. Cook one more minute. Turn eye or heat element off and let the chicken rest for 5 minutes until you eat it.
MAKE SURE THE CHICKEN IS COOKED to 170 degrees F.
Let chicken rest 5 minutes before serving.