Step-by-Step Guide to Prepare Perfect Pan Seared Minty Garlic Chicken Breast

Hey everyone, it’s me, Dave, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, pan seared minty garlic chicken breast. It is one of my favorites. For mine, I’m gonna make it a bit tasty. This will be really delicious.

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Pan Seared Minty Garlic Chicken Breast is one of the most favored of recent trending foods in the world. It’s easy, it is fast, it tastes yummy. It’s appreciated by millions every day. Pan Seared Minty Garlic Chicken Breast is something that I’ve loved my entire life. They’re fine and they look wonderful.

To begin with this particular recipe, we have to first prepare a few components. You can have pan seared minty garlic chicken breast using 19 ingredients and 7 steps. Here is how you can achieve that.

The ingredients needed to make Pan Seared Minty Garlic Chicken Breast:

1. Take Chicken
2. Make ready Boneless Skinless Chicken Breasts (thin Sliced)
3. Prepare Diced Tomatoes and Serranos Peppers (canned)
4. Take Garlic, chopped
5. Get chopped Mint
6. Take butter, unsalted
7. Prepare Salt and Pepper, to season
8. Make ready Field Peas/Corn
9. Get Seasoned Field Peas and Snaps (canned)
10. Prepare Corn (canned)
11. Make ready seasoning salt
12. Prepare Pepper, to season
13. Make ready Rice
14. Get Jasmine Rice
15. Make ready Water
16. Take Salt, to season
17. Prepare Cilantro Lime Seasoning
18. Make ready butter, unsalted
19. Take olive oil

To make this pan seared chicken, make sure to use thin boneless skinless chicken breasts. You can easily dredge them in the flour mixture. Pan-Seared Chicken Breast with Garlic Thyme Cream SauceFox Valley Foodie. Pan Seared Chicken Breast Recipe with Mustard Cream Sauce (Low Carb, Gluten-free)Wholesome Yum.

Instructions to make Pan Seared Minty Garlic Chicken Breast:

1. For the rice, add water into sauce pan and bring to a boil. Stir in rice, salt and olive oil and cover. Bring to a simmer for 15min. Add cilantro lime seasoning and butter and fluff with a fork.
2. In a small fry pan bring field peas, corn and seasoning to a medium heat and let is soak in the sauce from the cans, stirring occasionally.
3. For the chicken, pat not sides dry with a paper towel and season with salt, pepper, and mint (don’t spread heavily).
4. In a skillet under medium-high heat, add oil and place chicken in pan. Top with the chopped garlic on the chicken rather then just in the skillet. Let sear roughly 90sec. Flip over with garlic under the chicken now and continue to sear for another 90sec. Add in butter and place over the chicken.
5. Bring heat down to low and toss in the diced tomatoes and serrano peppers.once the internal temp of the chicken is 165° remove skillet from heat.
6. Plating: Add the rice in a small mound and surround one side with the beans and rice (they mix beautifully). Place chicken against rice and top with the tomatoes and peppers. Drizzle sauce from the skillet over the chicken.
7. Serve and enjoy!

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