I have been making Airline Chicken Breast with some success,
but it was still hit and miss. Sometimes the meat was juicy, other times a bit
dry. So drawing on the Hungarian experience and not shying away from grease I
came up with the solution for an always juicy and flavorful pan roasted
chicken.
2 boneless, skinless chicken breast fillets
olive oil divided [roughly 1/3 cup]
salt and pepper to taste
2 Tbsp butter
fresh lemon
- Preheat the oven to 375F.
- Brush both sides of the fillets with olive oil and sprinkle them with salt and pepper.
- Coat a stainless steel skillet with a thin layer of oil and heat it up. Reserve the remaining oil.
- When the pan is hot, place the chicken fillets in the oil and slow fry them for 3 minutes on one side.
- Using a kitchen thong, turn the fillets over with and slow fry them for 3 minutes on the other side.
- When both sides developed a golden crust, drizzle the filets with the remaining oil and place the skillet in the preheated oven for 10 minutes.
- Spread the tops with a couple of tablespoons of butter.
- When the butter is fully melted, squeeze some fresh lemon juice over the fillets.
- Let the fillets rest for a few minutes before serving.
