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Incredibly Quick Chicken

Fresh or thawed chicken thighs or breasts (skinned and boned) get a quick dredge in seasoned flour and saute quickly.  Use small breasts, or cut them in half so the pieces are no more than 1/2 inch thick, and open up boned thighs so the meat will lay flat and cook evenly.

Course Main Course
Cuisine American
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4

Ingredients

  • 4 -5 pieces chicken breast or thighs boneless and skinless
  • 2 tsp seasoned salt
  • 1/4 cup flour
  • 1 tbsp butter
  • 1 tbsp olive oil

Instructions

  1. Trim any fat from the chicken pieces.  If necessary, pound with a meat hammer to make them no more than 1/2" thick

  2. Mix the seasoned salt with the flour in a low sided dish or on a plate. Roll chicken pieces in the flour until well coated.  Let sit a few minutes for flour mix to be absorbed by any moisture on the chicken, and if necessary roll in more flour.

  3. On medium high heat, heat up a skillet.  I prefer cast iron, but a good heavy stainless steel pan that will hold heat will also work.  Once the butter has melted and the oil shimmers, place chicken pieces in the pan, in a single layer.

  4. Cook for 4-5 minutes, turning heat down as needed to prevent browning too quickly.  Once golden, turn the pieces over.  Cover with a lid for 2-3 minutes to help cook the meat through while side two browns.

  5. Remove the lid, check for doneness by piecing with a knife or fork - any juices should be clear. The underside should be nicely browned and golden now too.

  6. Plate up! If you wanted gravy with it, a good country white gravy and biscuits would be perfect.