Pan Fried Herbed Chicken
- Ready In:
- 14mins
- Ingredients:
- 8
- Serves:
-
4
ingredients
- 1 medium yellow onion, roughly chopped
- 2 tablespoons mixed fresh herbs, like chives, tarragon and sage
- 2 tablespoons peanut butter
- 1⁄4 cup olive oil, more for frying
- flour, to dredge
- 6 boneless skinless chicken thighs (or 4 breasts)
- chopped fresh parsley leaves (to garnish)
- lemon wedge, to serve
directions
- Using a blender or a food processor, mix the onion, herbs and peanut butter. While puréeing the mixture, slowly add enough olive oil to make a thick, smooth paste; don’t let it get too thin.
- Add flour to a shallow bowl and place chicken in another bowl. Rub the puréed mixture over chicken, and then dredge each piece in flour. Shake off the excess flour and re-coat with mixture and dredge once more in flour.
- Heat 1/4 inch olive oil in a skillet; when it is hot, fry chicken for about 4 minutes each side, until well browned and cooked through; it will take a a couple of mniutes more if using chicken with the bone inches Garnish with parsley and serve hot with lemon wedges.
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