Blancs de poulet juteux et tendres à la poêle

Ingrédients

• 2 teaspoons garlic salt
• 1 teaspoon sugar
• 2 teaspoons mild paprika
• 2 teaspoons dry Italian seasoning
• 1 teaspoon ground black pepper
• 1-1 1/2 pounds boneless skinless chicken breasts (see notes above in post)
• 1 tablespoon butter
• 1 tablespoon extra virgin olive oil

Préparation

1. 1

   For the rub, combine all ingredients in a small bowl and stir well to combine. Set aside.

2. 2

   Place chicken breasts on a plate or shallow pan. Pat dry with paper towels. Sprinkle liberally with the rub, then rub it in with your hand. Allow breasts to sit with the rub on for 15-20 minutes, at room temperature.

3. 3

   Heat the butter and olive oil in a cast iron or heavy stainless steel pan over medium heat. Butter should sizzle a bit and be fairly hot but watch it at this point to prevent burning. Make sure the pan is large enough to accommodate all of the breasts without crowding.

4. 4

   Add the chicken and allow to sit for 3 minutes without touching. After 3 minutes, take a peek at the underside of one of the breasts. If it’s browning too quickly lower the heat a bit. Continue cooking for a total of 5 minutes or until the underside is nicely browned.

5. 5

   Flip breasts to the opposite side and immediately lower heat to medium-low. Cover and continue to cook for another 5-10 minutes OR until internal temperature reaches 160˚F when an instant thermometer is inserted into the center of the thickest part of the breast. (The time will vary depending on the size of each portion -see notes above in Café Tips)

6. 6

   Once 160˚F is reached, remove the chicken to a clean plate and cover loosely with foil. Allow to sit for 5 minutes, then slice and enjoy! If serving as an entreé, pour the delicious juices from the pan over the chicken.