Breast fillet in a frying pan

Chicken breast fillet is getting rid of the skin and bones (if they were there). Cut only if the breast was sold whole (double fillet "heart"). In this recipe, it is best to use thick halves - then they will be quite juicy and tender inside.

We wash the chicken, dry it, lightly beat it in the thickest part with a kitchen chop hammer. Thanks to this, the pieces will be prepared evenly and the edges will not be over-dried. Rub on both sides with salt and pepper. Heat the frying pan with vegetable oil, spread the chicken. Fry on one side until golden brown, then turn over and repeat on the other side. Several times we do not turn over and do not move the meat in the pan. This will allow you to achieve an appetizing top and a juicy middle.

The readiness of the chicken is easiest to determine with a cooking thermometer: in the middle of the piece, the temperature should be 68-70 degrees Celsius. If it is not, we focus on the appearance or pierce the fillet with a knife - the juice should flow transparent.

As soon as the meat is ready, we put it on a plate. Do not over-dry in a frying pan so that the chicken does not lose its softness and tenderness.

Let's start preparing the sauce. In the same pan where the meat was fried, add half the butter. Finely chop the garlic and sage, send it to the oil and fry, stirring constantly, until golden brown. It takes no more than half a minute. Pour in the chicken broth, stir the contents of the pan well so that the pieces of meat stuck during frying are in the sauce. Add the second part of the butter, rosemary and thyme. We do not cut these herbs, but put them in the whole form.

Stir the sauce with a spatula until the butter dissolves and it becomes homogeneous. We return the chicken to the pan, pour the sauce on top of it, simmer for 5 minutes and serve it to the table.

You can serve this fillet on your own or with a side dish. Spread the chicken on a plate and pour a small amount of sauce.

Bon appetit!