Easiest Way to Cook Tasty Pan Fried 'Slightly Asian' Rosemary Chicken

Delicious, fresh and tasty.

Pan Fried 'Slightly Asian' Rosemary Chicken. Turn the heat off, put the chicken aside and keep warm. Add fresh cream to the remaining juice in the pan and blend it together. I am showing you how to cook like a chef with this quick and easy chicken breast recipe in rosemary butter sauce.

Pan Fried 'Slightly Asian' Rosemary Chicken Scatter the chicken and potato pieces in a large baking. This rosemary chicken recipe calls for a quartered chicken, but you can pan roast three pounds of thighs, breasts, or drumsticks if you prefer. Transfer chicken, skin side up, to a plate. You can have Pan Fried 'Slightly Asian' Rosemary Chicken using 7 ingredients and 4 steps. Here is how you achieve it.

Ingredients of Pan Fried 'Slightly Asian' Rosemary Chicken

  1. Prepare 10 ounce of Chicken thigh.
  2. It's 2 Tbsp of Red wine.
  3. You need 2 Tbsp of Soy sauce.
  4. Prepare 2-3 Tbsp of Fresh cream.
  5. It's 3-4 stems of Fresh Rosemary.
  6. You need 1 clove of Garlic, crushed.
  7. You need of Your choice of grilled vegetables.

You pan fry chicken right in the skillet. So that you can enjoy crunchy crust and lots of flavor! It's an excellent way to cook boneless and skinless chicken Of course, you can use whole wheat flour, too. Whole wheat flour is very flavorful and will taste slightly different.

Pan Fried 'Slightly Asian' Rosemary Chicken step by step

  1. Cut the chicken into 2 inch pieces. Combine the liquid ingredients and herbs in a zip-lock bag, marinade the chicken in the mixture for more than 15 minutes..
  2. Remove the chicken from the marinade. Drain the sauce. Heat olive oil in a non-stick frying pan, place the meat, skin down, and cook over medium high heat till the skin browns..
  3. Turn the chicken over, add the remaining of the marinade sauce. Cover and cook over medium low heat till the chicken is done..
  4. Turn the heat off, put the chicken aside and keep warm. Add fresh cream to the remaining juice in the pan and blend it together. Taste the sauce and add some more cream if it's to salty. Heat the sauce to the low heat just to make it warm to serve. Arrange the chicken and grilled vegetables. Pour over the sauce and serve..

Heat a frying pan until hot. Add the olive oil and place the chicken breast in the pan, skin-side down. Fry the breast until the skin becomes golden brown For the roasted vegetables, place the carrots, turnips, rosemary and two of the garlic cloves into a clean saucepan and fill the saucepan with water. Fry the potatoes, garlic, and rosemary for another minute or so, and when the potatoes are super golden and crisp, remove them all to a paper towel Until you have a big, beautiful pan of potatoes! I set the pan on the stovetop next to the pot of oil just to make sure they stay warm.