Pan Fried Slightly Asian Rosemary Chicken Recipes

SKILLET ROSEMARY CHICKEN

Steps:

• Preheat the oven to 450 degrees F. Cover the potatoes with cold water in a saucepan and salt the water. Bring to a boil over medium-high heat and cook until tender, about 8 minutes; drain and set aside.
• Pile the rosemary leaves, garlic, 2 teaspoons salt and the red pepper flakes on a cutting board, then mince and mash into a paste using a large knife. Transfer the paste to a bowl. Stir in the juice of 1 lemon and the olive oil. Add the chicken and turn to coat.
• Heat a large cast-iron skillet over medium-high heat. Add the chicken, skin-side down, cover and cook until the skin browns, about 5 minutes. Turn the chicken; add the mushrooms and potatoes to the skillet and drizzle with the juice of the remaining lemon.
• Add the rosemary sprigs and the squeezed lemon halves to the skillet; transfer to the oven and roast, uncovered, until the chicken is cooked through and the skin is crisp, 20 to 25 minutes.
• Per serving: Calories 413; Fat 23 g (Saturated 5 g); Cholesterol 87 mg; Sodium 1,055 mg; Carbohydrate 19 g; Fiber 2 g; Protein 32 g

PAN FRIED "SLIGHTLY ASIAN" ROSEMARY CHICKEN

Steps:

• Cut the chicken into 2 inch pieces.
• Combine the liquid ingredients and herbs in a zip-lock bag, marinade the chicken in the mixture for more than 15 minutes.
• Remove the chicken from the marinade. Drain the sauce. Heat olive oil in a non-stick frying pan, place the meat, skin down, and cook over medium high heat till the skin browns.
• Turn the chicken over, add the remaining of the marinade sauce. Cover and cook over medium low heat till the chicken is done.
• Turn the heat off, put the chicken aside and keep warm. Add fresh cream to the remaining juice in the pan and blend it together. Taste the sauce and add some more cream if it's to salty.
• Heat the sauce to the low heat just to make it warm to serve. Arrange the chicken and grilled vegetables. Pour over the sauce and serve.