How to Make Yummy Pan Seared Minty Garlic Chicken Breast

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Ingredients of Pan Seared Minty Garlic Chicken Breast

1. You need of Chicken.
2. It's 2 of Boneless Skinless Chicken Breasts (thin Sliced).
3. You need 1/4 cup of Diced Tomatoes and Serranos Peppers (canned).
4. You need 1 Clove of Garlic, chopped.
5. It's 1 tbsp of chopped Mint.
6. Prepare 1 tbsp of butter, unsalted.
7. It's of Salt and Pepper, to season.
8. Prepare of Field Peas/Corn.
9. You need 1/4 Cup of Seasoned Field Peas and Snaps (canned).
10. It's 1/4 Cup of Corn (canned).
11. It's 1 tsp of seasoning salt.
12. It's of Pepper, to season.
13. You need of Rice.
14. You need 1/2 Cup of Jasmine Rice.
15. It's 1 Cup of Water.
16. It's of Salt, to season.
17. It's 1 tbsp of Cilantro Lime Seasoning.
18. You need 1 tbsp of butter, unsalted.
19. It's 1 tbsp of olive oil.

To make this pan seared chicken, make sure to use thin boneless skinless chicken breasts. You can easily dredge them in the flour mixture. Pan-Seared Chicken Breast with Garlic Thyme Cream SauceFox Valley Foodie. Pan Seared Chicken Breast Recipe with Mustard Cream Sauce (Low Carb, Gluten-free)Wholesome Yum.

Pan Seared Minty Garlic Chicken Breast instructions

1. For the rice, add water into sauce pan and bring to a boil. Stir in rice, salt and olive oil and cover. Bring to a simmer for 15min. Add cilantro lime seasoning and butter and fluff with a fork..
2. In a small fry pan bring field peas, corn and seasoning to a medium heat and let is soak in the sauce from the cans, stirring occasionally..
3. For the chicken, pat not sides dry with a paper towel and season with salt, pepper, and mint (don’t spread heavily)..
4. In a skillet under medium-high heat, add oil and place chicken in pan. Top with the chopped garlic on the chicken rather then just in the skillet. Let sear roughly 90sec. Flip over with garlic under the chicken now and continue to sear for another 90sec. Add in butter and place over the chicken..
5. Bring heat down to low and toss in the diced tomatoes and serrano peppers.once the internal temp of the chicken is 165° remove skillet from heat..
6. Plating: Add the rice in a small mound and surround one side with the beans and rice (they mix beautifully). Place chicken against rice and top with the tomatoes and peppers. Drizzle sauce from the skillet over the chicken..
7. Serve and enjoy!.

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