Slow Cooker Butter Chicken

Time to add a touch taste in your weeknight dinner habitual, Slow Cooker Butter Chicken fashion! 

The savory, creamy sauce is richly spiced (but now not highly spiced), the hen is plump and juicy, and the veggies are sneakily hidden.

yield: 6 servingsAuthor: Haedarprint recipe

Slow Cooker Butter Chicken

prep time: 10 MINScook time: 5 HOURStotal time: 5 hours 10 mins

This wealthy, creamy Slow Cooker Butter Chicken has the taste of proper Indian butter hen, made smooth and healthy with regular elements and greens!

INGREDIENTS:

• 1 tablespoon coconut oil
• 1 1/2 tablespoons curry powder
• 2 pounds boneless, skinless chicken breasts about 4 medium breasts
• 1 small yellow onion diced (about 1 cup)
• 1 tablespoon minced fresh ginger
• 4 cloves minced garlic about 4 teaspoons
• 1 tablespoon garam masala
• 1 (6-ounce) can no salt added tomato paste
• 1 1/2 teaspoons chili powder
• 3/4 teaspoon kosher salt
• 1 small cauliflower or 1/2 large head, cut into florets (about 4 1/2 cups)
• 1 (14-ounce) can tomato sauce
• 1/2 cup plain nonfat Greek yogurt or non-dairy yogurt to make dairy free
• 2 tablespoons unsalted butter cut into small pieces (use coconut oil to make dairy free)
• 1/2 cup half-and-half or full-fat coconut milk do not use light coconut milk, as it will water down the sauce

INSTRUCTIONS:

1. In a nonstick skillet, heat the coconut oil over medium high. Once hot, add the onion and cook until beginning to soften, about 5 minutes. Add the ginger, garlic, curry, garam masala, chili powder, salt, and tomato paste. Cook until fragrant, about 30 seconds.
2. Transfer the onions to a 6-quart or larger slow cooker. Lay the chicken on top, then the cauliflower florets, and top with tomato sauce. Stir to combine the florets and sauce a bit, leaving the chicken pieces undisturbed underneath. The chicken pieces will seem large and a bit in the way. Just use a spoon to prod the sauce and florets around a bit so things are more evenly coated. Scatter the butter pieces over the top.
3. Cover and cook on high for 1 1/2 to 2 1/2 hours or on low for 4 to 6 hours, until the chicken is cooked through and reaches 165 degrees F on an instant-read thermometer. The cooking time may vary based on your slow cooker, so check early to ensure the chicken does not dry out. When the chicken is done, remove it to a cutting board and let cool slightly.
4. At this point, the cauliflower is not likely to be tender. Give the contents of the slow cooker a big stir to coat the florets with the sauce. Recover the slow cooker and cook on HIGH until the florets are completely tender, about 30 minutes to 1 hour more. (If your florets are already tender, you can skip this step.)
5. Once the chicken is cool enough to handle safely, cut it into bite-size pieces. Return to the slow cooker with the tender florets. Stir in the half-and-half. Let cool a few minutes, then stir in the Greek yogurt. (Don't stir in the yogurt right away; if the butter chicken is too hot, it will curdle.) Enjoy warm over brown rice, quinoa, or naan, sprinkled with fresh cilantro.

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The Best Crockpot BBQ Chicken

This is going to be the perfect BBQ bird you've got ever made. 

I’m no longer joking… this definitely goes to be the very best BBQ bird you have got ever made.  Since I first examined this recipe, it has made it’s way into our  meal rotation almost weekly. It is simply that correct!

Now, don’t get me wrong…not anything beats BBQ bird instantly off the grill. BUT, the flavors of this recipe can’t be beat and you don’t need to sweat over a hot grill.

yield: 6 servingsAuthor: Haedarprint recipe

The Best Crockpot BBQ Chicken

prep time: 5 MINScook time: 4 HOURStotal time: 4 hours 5 mins

This is going to be the very best BBQ bird you have ever made. I'm no longer joking! Nothing beats the flavor. This is The Best Crockpot BBQ Chicken recipe ever!

INGREDIENTS:

• 1 cup BBQ sauce
• 2 lbs boneless skinless chicken breasts
• 1/4 cup brown sugar
• 1/4 cup Italian dressing
• salt to taste
• 1 tbsp Worcestershire sauce

INSTRUCTIONS:

1. Season chicken breast lightly ( a small pinch per breast) with some sea salt and place in your crockpot.
2. In a mixing bowl combine BBQ sauce, Italian dressing, brown sugar and Worcestershire sauce. Stir until well combined.
3. Pour over chicken, cover and cook on HIGH for 3-4 hours
4. Once time is up, you can serve the breast whole, or shred with 2 forks. If shredding, recover and let cook in sauce for about 10-15 more minutes to soak up all that delish flavor.
5. Serve on buns, over rice, in wraps, on a salad or eat a plateful as is! Our favorite way is on fresh rolls, topped with coleslaw.

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Slow Cooker Queso Chicken Tacos

This recipe is barely tailored from famous Slow Cooker Shredded Chicken Tacos. The addition of inexperienced chiles and queso steps it up a notch and become a pleasant alternate.

WHAT YOU NEED?

Boneless skinless fowl breasts, taco seasoning, bird broth, Rotel, inexperienced chiles, queso, taco shells and your favourite taco toppings.

yield: 8 servingsAuthor: Haedarprint recipe

Slow Cooker Queso Chicken Tacos

prep time: 5 MINScook time: 6 HOURStotal time: 6 hours 5 mins

Taco night simply got plenty greater flavorful with this SUPER EASY, scrumptious weeknight meal that makes the BEST chook tacos!  Only some ingredients and minutes to throw collectively, those Queso Chicken Tacos are loaded with flavor and require little paintings and effort. Use the hen for tacos, burritos, wraps and bowls. Perfect for feeding a crowd, parties and game day.

INGREDIENTS:

• 1 packet mild taco seasoning
• 4 large boneless, skinless chicken breasts (about 2-3 pounds)
• 1 can (14.5 oz) reduced-sodium chicken broth
• 1 jar (15.5 oz) Queso OR Salsa Con Queso
• 1 can (4 oz) diced green chilies

Chicken Tacos:

• shredded cheese
• shredded lettuce
• flour tortillas or corn tortillas
• sour cream
• diced tomatoes
• Queso (leftovers from jar)
• avocado, lime wedges, chopped cilantro, etc.

INSTRUCTIONS:

1. Spray insert of slow cooker with cooking spray. Lay chicken breasts in the bottom of slow cooker. Sprinkle taco seasoning over the chicken and rub it into the chicken making sure it's coated well.
2. (This will help prevent the chicken broth from just washing off the seasoning from the chicken.)
3. Add can of chicken broth and can of diced green chilies into the slow cooker. Cover with lid and cook on LOW heat for 6-8 hours.
4. Take chicken out and place on a plate. Shred with two forks. Reserve 1 cup of the cooking liquid from the crock pot (set aside) and discard the rest of the cooking liquid.
5. Add shredded chicken into the slow cooker insert along with 1 cup of the queso. Stir together using the reserved cooking liquid as needed to get it nice and creamy. I end up using about 1/2 cup of the cooking liquid, but use as much or little as you want. You can also use more or less queso as wanted.
6. Serve queso chicken inside flour tortillas or crunchy tacos with all your favorite toppings. We love using the leftover queso for drizzling on top of the tacos.

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Salmon Patties Recipe

These salmon patties are flaky, tender and so flavorful. The crisp edges and large bites of flaked salmon are the hallmark of these salmon patties. They are the real deal! It’s no surprise those salmon cakes were so famous (examine the sparkling reviews here).

This is an easy and exceptional manner to apply leftover salmon and it's miles well worth it to cook the salmon only for this (instructions underneath). For busy weeknights, you may substitute with well-tired canned salmon or the salmon in packets which you may have already got for your pantry!

yield: 14 servingsAuthor: Haedarprint recipe

Salmon Patties Recipe

prep time: 10 MINScook time: 30 MINStotal time: 40 mins

These salmon patties are flaky, tender and so flavorful with crisp edges and huge bites of flaked salmon. These salmon patties usually disappear speedy!

INGREDIENTS:

• 1 medium yellow onion 1 cup, finely diced
• 1 lb fresh salmon filet*
• 1/4 cup parsley finely minced
• 3 Tbsp Olive oil divided
• 1 tsp Worcestershire sauce
• 1 1/2 tsp Garlic salt I used Lawry's Brand, to taste
• 1/2 tsp Black pepper or to taste
• 3 Tbsp mayonnaise
• 1/2 red bell pepper seeded and diced
• 1 cup Panko bread crumbs
• 3 Tbsp unsalted butter divided
• 2 large eggs lightly beaten

INSTRUCTIONS:

1. Preheat Oven to 425˚F. Line rimmed baking sheet with parchment or silicone liner. Place salmon in the center, skin-side-down, drizzle with olive oil and season with garlic salt and black pepper. Bake uncovered for 10-15 min (depending on thickness), or just until cooked through. Remove from oven, cover with foil and rest 10 min. Flake salmon with 2 forks discarding skin and any bones then set aside and cool to room temp.
2. Heat a medium skillet over medium heat with 1 Tbsp olive oil and 1 Tbsp butter. Add diced onion and bell pepper and saute until golden and softened (7-9 minutes) then remove from heat.
3. In a large mixing bowl, combined flaked salmon, sautéed pepper and onion, 1 cup bread crumbs, 2 beaten eggs, 3 Tbsp mayonnaise, 1 tsp Worcestershire sauce, 1 tsp garlic salt, 1/4 tsp black pepper and 1/4 cup chopped parsley. Stir to combine. Form into patties (about a heaping Tablespoonful each) and mold with your hands into 2" wide by 1/3 to 1/2" thick patties.**
4. In a clean non-stick pan, heat 1 Tbsp oil and 1 Tbsp butter until hot then add salmon patties in a single layer. Saute 3 to 4 min per side or until golden brown and cooked through. If salmon patties brown too fast, reduce heat. Remove finished patties to a paper-towel lined plate and repeat with remaining oil, butter and salmon cakes.

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Air Fryer Salmon

Cooking salmon in an air fryer consequences in the most smooth, succulent and scrumptious piece of fish, and it’s so short and easy too! This low carb, low calorie salmon recipe takes 10 minutes to make and is perfect as a part of an smooth weeknight meal. The air fryer browns the fish splendidly and the result is like restaurant pleasant seafood!

Cut the salmon fillets into even sizes and pre warmness your air fryer. You also can purchase them already pre-reduce into the fillets. You can remove the pores and skin if you’d like, however it’s now not essential to accomplish that.

yield: 4 servingsAuthor: Haedarprint recipe

Air Fryer Salmon

prep time: 2 MINScook time: 8 MINStotal time: 10 mins

Air Fryer Salmon is a short and easy manner to cook dinner salmon, which ends up in seared edges and soft, flaky middle. Ready in 10 mins, low carb & low calorie

INGREDIENTS:

• ½ teaspoon paprika
• 1 tablespoon olive oil
• 4 salmon fillets 6 ounces each
• 1 teaspoon garlic powder
• Tartar sauce for serving
• Salt and pepper to taste
• Lemon wedges for serving

INSTRUCTIONS:

1. Preheat the air fryer to 400°F.
2. Rub each fillet with olive oil and season with garlic powder, paprika, salt and pepper. Place the salmon in the air fryer and air fry for 7-9 minutes, depending on this thickness of the salmon. Please note, time may vary between air fryers.
3. Open basket and check for desired doneness with a fork. You can return the salmon for another 1 or 2 minutes as necessary.

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Air Fryer Salmon

Flaky and deliciously seasoned, this Air Fryer Salmon is scrumptious. You’ll love how flavorful it is and smooth to prepare in your air fryer.

This air fryer Salmon makes a healthful and tasty meal. Cooked until the outdoor is crisp and inside is moist and flaky, you’ll love this flavorful fish. 

Cooking seafood can now and again be intimidating, however this air fryer salmon recipe is so easy and handy. 

Make it on a hectic weeknight or shop it for a comfy weekend – both manner, it'll take much less than 20 minutes to put together. Rub it along with your preferred spices to make it in shape your personal choices, however this recipe calls for just a simple rub with a few clean garlic. 

Yum! We like to serve it over some creamy garlic mashed potatoes and asparagus.

yield: 2 servingsAuthor: Haedarprint recipe

Air Fryer Salmon

prep time: 2 MINScook time: 15 MINStotal time: 17 mins

This Flaky Air Fryer Salmon is a short, healthy, and delicious meal. You'll love the benefit and superb flavors in this seafood recipe.

INGREDIENTS:

• 1 garlic clove
• 2 salmon fillets about 7 oz each
• 2 tsp rub with love salmon rub (or any other kind you like)
• 1 Tbsp Olive oil
• Salt to taste

INSTRUCTIONS:

1. Season your salmon fillets with olive oil, pressed garlic, salmon rub and salt (to taste). I like this local salmon rub, but this salmon rub works well too.
2. If you’re using an oven air fryer, line the bottom of the baking sheet with foil. If you’re using the basket type do not use foil. Instead, spray the bottom of it with nonstick spray.
3. Bake the salmon at 400 degrees Fahrenheit for 15 minutes of using an oven type. If you’re using the basket type, cook for 10 minutes on one side and 7 more minutes on the other side.

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Basil & Lemon Baked Salmon in Foil

A Big purpose why this salmon recipe is so popular is how easy the components are to find.

During the summer time you can have already got all of those elements available – either to your pantry or in your summer time garden!

If you’re now not growing clean basil, it’s additionally amazing smooth to find these components at your neighborhood grocery store.

• Salmon – A little over a pound of clean, wild, salmon is used in this recipe.
• Lemons – Juice that has been freshly squeezed is a key ingredient.
• Basil – Fresh basil, now not dried, is the opposite megastar of the display.
• Butter – A higher-high-quality butter, consisting of Plugra or Kerrygold, will take this dish over the top.
• Feel unfastened to use a non-dairy butter opportunity which includes vegan “buttery” sticks.
• Garlic – Fresh garlic cloves deliver a wonderfully nutty taste.
• Salt and Pepper – Adjust those in step with your taste choice.

yield: 6 servingsAuthor: Haedarprint recipe

Basil & Lemon Baked Salmon in Foil

prep time: 5 MINScook time: 20 MINStotal time: 25 mins

Basil & Lemon Salmon is wrapped in foil and then baked inside the oven until soft and flaky.  This healthy, easy, and coffee-carb seafood recipe is full of sparkling basil, garlic, and lemon juice.  It makes a incredible family and child-friendly keto and Paleo dinner recipe for busy weeknights!

INGREDIENTS:

• 5 lemon slices
• 1 ¼ lbs. salmon skin on, cut into 5 fillets
• 1 clove garlic crushed
• 5 Tbsp. butter melted
• 2 Tbsp. lemon juice divided
• 2 Tbsp. basil finely chopped, packed
• ¼ tsp. pepper
• ¾ tsp. salt

INSTRUCTIONS:

1. Preheat oven to 375 degrees.
2. Whisk melted butter, garlic, basil, lemon juice, salt, and pepper in a medium-sized bowl.
3. Place a large sheet of aluminum foil on a baking sheet. Layer a piece of parchment paper that is slightly smaller than the foil on top.
4. Lay salmon fillets on paper with a slight gab between each one.
5. Pour half of the lemon-basil sauce over salmon fillets. Reserve the remaining sauce for later. 
6. Top each fillet with one lemon slice.
7. Close paper and aluminum foil around salmon to make a packet. Bake salmon for 14-16 minutes without undoing the foil packet.
8. Open the foil packet, pour remaining lemon-basil sauce over fillets and return salmon to oven under a High broil for 5-7 minutes. (Make sure you tear off or fold down any parchment paper that might be sticking up!)
9. Watch salmon closely while broiling. Once salmon starts to brown slightly, remove from oven and serve immediately. 

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Cilantro Lime Salmon

We accept as true with smooth salmon recipes make the fine food. Simple, fast, and healthy they're usually simply what we're looking for. This cilantro lime version is no exception with an easy sauce made inside the equal pan you cook dinner the salmon in. You won't be capable of get sufficient. 

Have you made this yet?

yield: 4 servingsAuthor: Haedarprint recipe

Cilantro Lime Salmon

prep time: 15 MINScook time: 20 MINStotal time: 35 mins

INGREDIENTS:

• 4 (6-oz.) salmon fillets
• 2 tbsp. extra-virgin olive oil
• Freshly ground black pepper
• kosher salt
• 2 tbsp. butter
• 2 cloves garlic, minced
• 1/2 c. low-sodium vegetable broth
• 2 tbsp. honey
• 1 1/2 c. cooked white rice, for serving
• 1/2 tsp. cumin
• 1/4 c. freshly chopped cilantro, plus more for garnish
• 1/4 c. lime juice

INSTRUCTIONS:

1. In a large skillet over medium-high heat, heat oil. Season salmon all over with salt and pepper, then add to the skillet skin-side up. Cook salmon until deeply golden, about 6 minutes, then flip over and cook 2 minutes more. Transfer to a plate.
2. Add butter and garlic. When the butter has melted and looks foamy, stir in broth, lime juice, honey, and cumin. Bring mixture to a simmer then stir in cilantro.
3. Reduce heat to medium and add the salmon back to the skillet. Simmer until the sauce has reduced and the salmon is cooked through, 3 to 4 minutes more.
4. Garnish with more cilantro and serve over cooked white rice.

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Baked Teriyaki Salmon

A flawlessly flaky and tender salmon recipe that’s made with an easy self-made teriyaki sauce and baked to perfection. Makes for a super lunch or dinner recipe that may be prepared in less than 3o minutes.

This baked teriyaki salmon is so clean to make and can be geared up in less than 30 minutes. Get dinner at the desk very quickly. They also are best for folks that like to meal prep. The teriyaki sauce is so delicious, gluten-loose, and is crafted from scratch.  Enjoy gentle, flaky and flawlessly cooked teriyaki glazed salmon with your own family with a facet of rice or quinoa.

yield: 4 servingsAuthor: Haedarprint recipe

Baked Teriyaki Salmon

prep time: 10 MINScook time: 15 MINStotal time: 25 mins

Flaky and soft salmon with a delicious self-made teriyaki sauce, baked to perfection for an easy healthy dinner alternative.

INGREDIENTS:

• 1 Green Onion sliced
• 4 Skinless Salmon Fillets about 6 oz each
• 1 Tbsp Sesame Seeds

Teriyaki Sauce:

• ¼ Cup Fresh orange juice
• ⅓ Cup Low-sodium soy sauce
• ½ Lemon juiced
• 2-3 Tbsp Water
• 2 Garlic Cloves minced
• 2 Tbsp Honey
• 1 Tbsp Minced fresh ginger
• 1 Tsp Chili Flakes or to taste
• ½ Tbsp Gluten-free flour

INSTRUCTIONS:

1. Preheat the oven to 400 degrees Fahrenheit.
2. In a small bowl whisk together all teriyaki sauce ingredients. Spray a baking dish with non-stick cooking spray and place the salmon in.
3. Pour the sauce over then bake in the preheated oven for 12-15 minutes until cooked through and flaky.
4. Once the salmon is cooked, remove from the oven, and spoon over with the thickened sauce from the baking dish.
5. Garnish with sesame seeds and green onions. Enjoy!

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Garlic Butter Baked Salmon In Foil

This healthful baked salmon is the satisfactory manner to feed a crowd. There's no skillet cooking in any respect—the entirety is oven-baked in foil, making prep and cleanup a breeze. We agree with it might simply be the high-quality baked salmon recipe...Ever.

How lots salmon have to I purchase? 

Although it looks huge, you’re nonetheless shopping for a fillet; you may not be reducing it your self, but you may ought to ask the fishmonger to do it. If you believe you studied people might be hungry, intention for approximately ½ pound in step with character, keeping in mind that salmon can be incredibly filling. Also take into account that how massive the meat is will affect the baking time. For a three-pound fillet, it'll take around 25 mins.

yield: 4 servingsAuthor: Haedarprint recipe

Garlic Butter Baked Salmon In Foil

prep time: 10 MINScook time: 15 MINStotal time: 25 mins

INGREDIENTS:

• 1 large salmon fillet (about 3 lb.)
• 2 lemons, thinly sliced
• Kosher salt
• 2 tbsp. honey
• 3 cloves garlic, minced
• Freshly ground black pepper
• 6 tbsp. butter, melted
• 1 tsp. chopped thyme leaves
• Chopped fresh parsley, for garnish
• 1 tsp. dried oregano

INSTRUCTIONS:

1. Preheat oven to 350°. Line a large rimmed baking sheet with foil and grease with cooking spray. To the center of the foil, lay lemon slices in an even layer.
2. Season both sides of the salmon with salt and pepper and place on top of lemon slices.
3. In a small bowl, whisk together butter, honey, garlic, thyme, and oregano. Pour over salmon then fold up foil around the salmon. Bake until the salmon is cooked through, about 25 minutes. Switch the oven to broil, and broil for 2 minutes, or until the butter mixture has thickened.
4. Garnish with parsley before serving.

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Tuscan Butter Salmon

There's a motive this is certainly one of our maximum popular recipes of all time. 

The tomato-and-basil cream sauce with Parmesan is unbelievably dreamy. 

yield: 6 servingsAuthor: Haedarprint recipe

Tuscan Butter Salmon

prep time: 10 MINScook time: 35 MINStotal time: 45 mins

INGREDIENTS:

• 4 (6-oz) salmon fillets, patted dry with paper towels
• 2 tbsp. extra-virgin olive oil
• Kosher salt
• 3 tbsp. butter
• Freshly ground black pepper
• 3 cloves garlic, minced
• 2 c. baby spinach
• 1/2 c. heavy cream
• 1 1/2 c. halved cherry tomatoes
• 1/4 c. freshly grated Parmesan
• Lemon wedges, for serving (optional)
• 1/4 c. chopped herbs (such as basil and parsley), plus more for garnish

INSTRUCTIONS:

1. In a large skillet over medium-high heat, heat oil. Season salmon all over with salt and pepper. When oil is shimmering but not smoking, add salmon skin side up and cook until deeply golden, about 6 minutes. Flip over and cook 2 minutes more. Transfer to a plate.
2. Reduce heat to medium and add butter. When butter has melted, stir in garlic and cook until fragrant, about 1 minute. Add cherry tomatoes and season with salt and pepper. Cook until tomatoes are beginning to burst, then add spinach. Cook until spinach is beginning to wilt.
3. Stir in heavy cream, Parmesan, and herbs and bring mixture to a simmer. Reduce heat to low and simmer until sauce is slightly reduced, about 3 minutes.
4. Return salmon back to skillet and spoon over sauce. Simmer until salmon is cooked through, about 3 minutes more.
5. Garnish with more herbs and squeeze lemon on top before serving.

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Garlic Butter Chicken Bites (15-Minute Recipe!)

Tender, juicy, chunk size pieces of hen breast are pan seared until superbly golden brown and covered in a rich garlic and butter sauce. Does dinner get any higher?

This is my some thing out of not anything dinner. You probably already have all of the ingredients available to make these and people that you don’t can be swapped for different flavors.

I hold chook stocked in the freezer, garlic lasts for weeks and the parsley is one herb I use in nearly some thing.

This is also my high-quality lazy dinner. You’ll love the quick prep and extraordinary fast cook time.

A fool proof chicken recipe everyone can enjoy!

yield: 3 servingsAuthor: Haedarprint recipe

Garlic Butter Chicken Bites (15-Minute Recipe!)

prep time: 9 MINScook time: 6 MINStotal time: 15 mins

Garlic Butter Chicken Bites – the easiest 15 minute recipe that calls for minimal prep and a few basic components, yet it wows with flavor! A new weeknight dinner staple!

INGREDIENTS:

•  2 Tbsp all-purpose flour
•  1 1/4 lbs. boneless skinless chicken breasts, cut into 1 1/4-inch pieces
•  1 1/2 tsp Italian seasoning
•  1 1/2 Tbsp minced fresh garlic (4 cloves)
•  Salt and freshly ground black pepper
•  1 Tbsp olive oil
•  2 Tbsp finely chopped fresh parsley*
•  3 Tbsp unsalted butter, divided

INSTRUCTIONS:

1. Preheat a 12-inch non-stick skillet over medium-high heat.
2. Dab chicken on all sides dry with paper towels.
3. Sprinkle flour, Italian seasoning, and desired amount of salt and pepper (I use about 1 scant tsp salt and 1/2 tsp pepper) over chicken. Toss well to evenly coat (all flour should stick to chicken and not be left behind on cutting board, keep tossing if needed).
4. Add 1 Tbsp olive oil and 1 Tbsp butter to skillet, butter should melt quickly. Tilt pan to evenly coat.
5. Add chicken in an even layer, work to leave some space between pieces so they'll brown rather than steam.
6. Let cook until nicely golden brown on bottom, about 3 minutes then flip to opposite side and cook 2 minutes longer, or until nearly cooked through.
7. Add remaining 2 Tbsp butter in small pieces, along with garlic and parsley. Cook 1 minute longer (chicken should be 165 in center and no longer be pink).
8. Serve right away.

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