Another quick and easy dinner for when you are in a pinch or on a date, is a pan seared Italian chicken breast. This chicken breast is savory and herbaceous with thyme, rosemary, and garlic, and when accompanied with linguine and delicious red sauce it will load your tastebuds with tons of flavor. If you want to take this dish to the next level, you can make your own quick sauce with tinned plum tomatoes and some herbs, but if you have a jar in the fridge, like me, that works too. First thing to do is get your water boiling and add salt. Then season your chicken, I used salt, pepper, and Italian seasoning. I added some smashed garlic cloves and fresh chopped basil, along with salt, pepper, and red pepper flakes to my sauce, which is on low heat, to give it a fresher flavor. Cook you chicken for a couple of minutes on each side flipping it occasionally after searing both sides. I added butter and a smashed garlic clove to my chicken and threw in some fresh thyme as well, after the first flip and spooned the melted butter to cover to top side of the chicken. Basting helps keep your chicken breast moist and helps ensure an even cooking. Once your noodles finish up cooking, add some of the starchy cooking water to the sauce and stir it in. Plate everything up and you’re ready to go. Top off with some salt, fresh cracked black pepper, and some fresh chopped basil to take the dish one last touch.
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