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Friday, September 14, 2012

Pan Fried Chicken

I use a non stick pan and leave most the butter in the fridge. The chicken also tastes great without it, you just have to watch it a little better so, choice is yours.

I also found these 90 second brown rice packages at the grocery store. They are AWESOME and I use them ALL the time. I throw some minced carrots (give them a spin in a mini food processor or chop by hand), minced onion and garlic in a pan with teaspoon of Olive oil. Saute for a couple of minutes. Add rice, soy sauce, probably 2 T, 2 t of garlic powder and a small drizzle of sesame oil or olive oil, cook together until heated through. This is our cheater fried rice and it only took about 6 minutes.

Max requests this meal more than anything else I make:) and I have dinner on the table in less than 20 minutes.

1 pkg boneless Chicken Breast cut into bite size pieces
1 T Butter or Olive Oil
1 t Garlic Powder
Salt and Pepper to Taste

Cut your chicken into bite size pieces. LOVE my kitchen sheers for this job.
Throw your chicken and butter into a pan. Season and cook until cooked through, about 5 minutes

Sorry, since it was so quick, I stopped taking photos;)

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