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diff --git a/content/food/2020-06-06_pan-seared-chicken-filet/chicken.jpg b/content/food/2020-06-06_pan-seared-chicken-filet/chicken.jpg Binary files differnew file mode 100644 index 0000000..cecebab --- /dev/null +++ b/content/food/2020-06-06_pan-seared-chicken-filet/chicken.jpg diff --git a/content/food/2020-06-06_pan-seared-chicken-filet/index.md b/content/food/2020-06-06_pan-seared-chicken-filet/index.md new file mode 100644 index 0000000..c130d0d --- /dev/null +++ b/content/food/2020-06-06_pan-seared-chicken-filet/index.md @@ -0,0 +1,39 @@ ++++ +title = "Pan-seared Chicken Fillet" +date = 2020-06-06T12:14:10Z ++++ + + + +This is a quick and easy recipe to prepare delicious chicken fillets that are +juicy on the inside, and crisp on the outside. + +<!-- more --> + +## Ingredients + +For this recipe I don't use any exact proportions, it's just a matter of cooking +it one time to get a sense of what the ideal proportions for you are. + +* Chicken fillet(s); I normally use chicken breasts +* Wheat flour +* Paprika +* Garlic powder +* Herbes de Provence +* Salt +* Black pepper + +## Instructions + +1. Rinse the chicken fillets. +2. Remove excess moisture from the fillets by patting them with a paper towel. +3. If the fillets are too thick, cut it in half. +3. In a small container, pout enough flour and mix in paprika, garlic powder, + Provence herbs, salt, and black pepper to your liking. +4. Add a little cooking oil to the pan and heat it up to medium-high heat. +5. Coat the fillets by rolling them in the wheat mix. +6. Once the pan is hot, put the fillets on the pan and sear each side for about + 5 minutes over medium-high heat. +7. As a final tip, if your fillet is too thick after all, you can just lower the + heat at the end and cook it for about 2-3 more minutes. +8. And that's it. Winner winner chicken dinner! |
