Ingredients
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1 kg chicken breasts
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1 tbsp mustard
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1 tbsp soy sauce
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tbsp lemon juice
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1 tbsp vegetable oil
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1 tsp salt
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2 cloves garlic
Directions
I used to hate chicken breasts actually, because it seemed so dry, tough and rather tasteless to me. But our autumn trip to Prague made me change my mind. My daughter ordered pan fried chicken breasts in the local restaurant and she liked it so much that she ordered it the next day again. I was quite curious and decided to try it to. And you know, I even couldn’t believe it was chicken breasts, because it was so tender and juicy! Since then I was looking for a perfect method for cooking chicken breasts and I figured out two key constituents of the succulent and tender chicken breasts: the first is the proper pan-frying technique and the second is the marinade, which our family took a liking to. You must try it!
Today's visits: 1.
Steps
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1
Done
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Cut each breast half in 4 equal-size pieces. (approx. 5х5 cm, thickness 1 cm) |
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2
Done
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In a bowl, mix together salt, lemon juice, mustard, soy sauce and vegetable oil until smooth. Add sliced garlic and mix again. |
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3
Done
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Place chicken into the mixture so that it is fully covered. |
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4
Done
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Cover and leave in the fridge for at least 4 hours, or better overnight. |
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5
Done
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Heat skillet properly on the stove then add vegetable oil. Before cooking, take off slices of garlic from the meat, otherwise it can burn during frying. Cook chicken until golden brown on both sides. |
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6
Done
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You can read more about how to cook succulent and tender chicken breasts here. How to serve: Serve the chicken hot once it is done. Try combining with different side dishes such as rice, porridge or potatoes. The chicken is also great for sandwiches to bring either to work or school for lunch. How to keep: Piping hot and fresh chicken tastes best. But it can be kept in the fridge up to 2 days.
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