Ingredients:
- 2 6-oz boneless chicken breasts
- 2 tsp fresh lemon juice
- Sea salt and pepper to taste
Dressing:
- 2 cloves garlic, chopped
- 3 tbsp extra virgin olive oil
- 2 tsp fresh lemon juice
- Sea salt and pepper to taste
- Optional: Add rosemary, sage or Dijon mustard to dressing and/or top with sautéed mushrooms
Cooking Instructions:
- Preheat the broiler on high and place an all stainless steel skillet (be syre the handle is also stainless steel) or cast iron pan boot 6 inches from the heat for about 10 minutes to get if very hot.
- While the pan is heating, rinse and pat the chicken dry and season with lemon juice, salt, and pepper.
- Leaving the skin on. Place the breast skin side up on the hot pan. It is not necessary to turn the breast because it is cooking on both sides at once. Depending on the size, If should be cooked in about 7 minutes. Remove the skin before serving; it is left on to keep it moist while broiling. The breast is done when it is moist, yet its liquid runs clear when pierced. The inside temperature needs to reach 165 degrees Fahrenheit (74 degreesCelcius).
- Dress with garlic, lemon juice, extra virgin olive oil, salt, and pepper. Add rosemary, sage, or Dijon mustard to the dressing if desired. You can also top with sautéed mushrooms for extra flavor.
Image: cookography.com
