Skillet Chicken
Cook extra chicken to have leftovers for later in the week meals.
Prep time: 5 minutes
Cook time: about 15 minutes
3 tablespoons Crystal Butter
1 1/2 lbs. boneless skinless chicken breasts*
2 tablespoons Litehouse Red Onion
1 teaspoon each: Litehouse Garlic and Basil
1/2 cup chicken stock, or use half stock and half white wine
Sea salt and freshly ground pepper to taste
Shredded Sartori Bellavitano Black Pepper, Gold or Rosemary Cheese
Add ins:
Halved cherry or grape tomatoes
Sliced Guiliano Olives
Sliced mushrooms
Fresh corn kernels
Coarsely chopped kale
Melt butter in a large skillet over medium-high heat. Add chicken and cook for 2 minutes on each side or until nicely browned. Reduce heat and add onion, garlic, basil and stock, as well as any desired add in items. Cook for 5 minutes more over medium heat, or until excess liquid has mostly cooked off. Season with salt and pepper and top with cheese, a little or a lot. Cover and let stand until cheese is melted. Makes 4 servings.
*Flatten chicken slightly by pounding or cutting in half horizontally. This allows for the seasonings to coat more of the chicken, making it more flavorful.
© 2019 Patty Mastracco Food, Inc.
