Panfired Chicken Breasts With Oregano Garlic Butter

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 1 clove garlic
• 1/4 teaspoon salt
• 5 tablespoons unsalted butter, softened
• 1 tablespoon chopped fresh oregano
• 1/4 teaspoon dried hot red pepper flakes
• 4 chicken breast halves, with skin and bones (2 to 2 1/4 lb)
• 1 tablespoon olive oil

Recipe

• 1 mince garlic and mash to a paste with salt using a large heavy knife.
• 2 mash together butter, oregano, red pepper flakes, and garlic paste with a fork until well blended.
• 3 pat chicken dry.
• 4 cut a 2-inch-long pocket horizontally in side of each chicken breast half and fill each pocket with 2 teaspoons oregano garlic butter.
• 5 season chicken with salt and pepper.
• 6 heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then cook chicken, skin sides down, uncovered, until well browned, 8 to 10 minutes.
• 7 turn chicken over and cover skillet, then cook until chicken is just cooked through about 10 minutes more.
• 8 spread remaining oregano garlic butter over skin of chicken.