Our free-range breast fillets are from Creedy carver farm. England They are versatile and tasty great for diced chicken, chicken strips or just as a pan-fried breast
Pan-fried chicken breast recipe
2 chicken breast fillets, with or without the skin
1 tbsp olive oil
1. Chicken breasts will cook more evenly if they’re of an even thickness, so put each one on a board, cover it with some cling film and flatten the fattest part slightly with a rolling pin or the base of a saucepan. Take off the cling film and season well.
2. Heat the oil in a frying pan then add the Free-range breast fillets (skin-side down, if they have skin) and cook for 2-3 minutes or until browned. Then turn over, cover and cook on the other side for 7-8 minutes or until cooked through. Check the inside is cooked by poking in the end of a sharp knife – the juices should run clear. If not, keep cooking for another minute and check again. Rest for 5 minutes before serving so the juices can be reabsorbed and the chicken will be juicy.