Pan-fried rosemary chicken breast recipe

This is a delicious dish that can be served to guests. The pan-fried rosemary chicken breast is very nutritious and has the effects of strengthening the spleen and stomach, clearing away heat and detoxifying, and can help the body eliminate toxins. There are not many restrictions when making pan-fried rosemary chicken breast. If you can put it in the refrigerator for a few hours and then take it out, the taste will be better. It is recommended that you make this dish in the summer, which can help reduce summer heat.

1. Cut a piece of chicken breast in half and make it thinner so that it can be more flavorful. Use the back of a knife to loosen it slightly.

2. Marinate the chicken breast with salt and black pepper, massage it with your hands for a while, and then let it sit for a while.

3. At this time, take a small bowl and add butter, oyster sauce, honey, mashed garlic and chopped rosemary leaves. Microwave until melted, then set aside to cool.

4. Spread the marinade evenly on the chicken breast, put it into a plastic bag, seal it, and refrigerate for 3 to 5 hours, or marinate overnight.

5. After the chicken breast is marinated, return it to room temperature and remove the marinade on the surface. Pour lemon juice on the surface of the chicken breast and pat a little cornstarch (optional)

6. Heat the pan over high heat, heat the olive oil slightly, add the chicken breast and a sprig of rosemary and fry.

7. At this time, change the heat to medium-low and cover the pot to create a sealed atmosphere like an oven. Fry the chicken breasts for 1 to 2 minutes on each side. After frying, place on a plate and let it rest for 5 minutes, covered with tin foil to keep warm.

8. Enjoy the crispy rosemary fried chicken breast!

Life is full of life. Only when the kitchen is bustling can the home be lively. The method of pan-fried rosemary chicken breast is very simple and can be made quickly.