- Pounded Chicken Breast
- Grated Parm
- Little Bit Of Rosemary
- Italian Seasoning
- Olive Oil
You will need some thinly pounded chicken breast you can see these are nice and thin which means are going to cook very quickly freshly grated parm then here what I have is a small sprig of thyme a little bit of rosemary some garlic some butter some lemon in here.I’ve got some grated garlic some of my Italian seasoning blend you’ll need some salt and pepper just a little bit of olive oil that’s it it’s really easy really simple the first thing.I’m going to do I’m going to just preheat my skillet in my oil over about medium-high heat because this cooks so quickly you can develop really good color really really quickly how many something wants it quickly to my chicken this is what I want to do on both sides a little bit of salt don’t put too much salt.
I’m going to be adding quite a bit of parm in Parma is really salty so,I don’t want to over salt this dish but that layer of parm just gives me the good lovely and nutty salty bite it’s going to go so well with a quick little lemon and herb and butter sauce.I’m going to drizzle over the top and I’m just mixing together the granulated garlic and d-town seasoning and I’m just going to sprinkle this over the top and if you have any pieces of chicken breast like.I do here that are kind of overlapping just move them around because I want every single bite of chicken to be yummy do it like that good and then.I want you to do the same thing with the parm if,you are using already pre grated parm like the one that comes in a can or in a container or whatever you might not need as much but because this is freshly grated it’s a lot lighter you’re not really getting as much as you think you are so, I’m probably going to add in total of freshly grated about a quarter cup on each side if, not just a little bit more because you can see this is so light it’s not that powdery thick stuff so, it can handle quite a bit and like.I said if, you have to just move a few pieces of chicken around to make sure everything is getting well coated then.I’m going to flip the chicken around and do the exact same thing on the other side so that both sides are perfectly coated and seasoned well.I’m going to add my Parmesan chicken to my hot skillet. I should be able to fit all of them in here.
We’ll be able to do the whole batch in one pan so I’m going to cook these for about a minute or so on each side or until fully cook through remove them to a clean plate finish cooking the rest of my chicken and then we’ll make this up my chicken is fully cooked what I’ve done is I’ve just kind of drained out any leftover oil that was in the skillet but I course did not wash it now to that altogether. I’m going to add my butter my garlic and my herbs and I’m just going to cook these together for literally just a minute or so or until the garlic has brown just a little and the butter has fully melted. I lower the heat to medium low I don’t want to burn everything too quickly I do want to give that that butter a chance to infuse with the fresh herbs and the garlic is smell so amazing so,I’m going to keep my eye on that and then.
We’re pretty much all done that’s it just going to add lemme turn that off look at that that brown butter sauce looks phenomenal and then you just kind of drizzle look at that and then.I like to just take these pieces of garlic and the fresh herbs because they’re so yummy and at this point they’re kind of crispy love it love it love it love it you can serve this with whatever you want I’m actually going to serve this alongside my spinach pesto pasta it’s going to be an amazing dinner but if you want to serve it.