Fried chicken breast, mouth-watering crunchiness!

Ingredients

• 2 pieces Chicken Breast (skinless, boneless, about 250 g each)
• 2 tablespoons Dijon Mustard (or yellow mustard)
• 1 clove Garlic Clove (large, minced)
• 1 teaspoon Seasoning Mix (mix of salt, black pepper, and paprika)
• 0.5 fruit Lemon (fresh, juice only)
• 1 medium Onion (thinly sliced; yellow or white)
• 2 tablespoons Vegetable Oil (high smoke‑point oil for frying)
• 2 tablespoons Water (to deglaze the pan)

Instructions

1. Pat Chicken Dry

   Remove chicken breasts from packaging, pat them dry with paper towels, and set aside on a plate.

   Time: PT3M

2. Prepare the Mustard‑Garlic‑Lemon Mixture

   In a mixing bowl combine Dijon mustard, minced garlic, seasoning mix, and the juice of half a lemon. Stir until smooth.

   Time: PT2M

3. Coat the Chicken

   Add the chicken breasts to the bowl and toss them until each piece is evenly coated with the mustard‑garlic‑lemon mixture.

   Time: PT2M

4. Heat the Oil

   Place the skillet over medium‑high heat, add vegetable oil, and heat until the oil shimmers (about 2 minutes).

   Time: PT2M

5. Fry the First Side

   Lay the coated chicken breasts in the hot oil. Fry for 4‑5 minutes, or until the underside is golden‑brown.

   Time: PT5M

6. Flip and Fry the Other Side

   Using tongs, flip the chicken and fry the other side for another 4‑5 minutes, until cooked through (internal temperature 165°F).

   Time: PT5M

   Temperature: 165°F

7. Add Onions and Water

   Add the sliced onion to the pan, splash in 2 Tbsp water, and stir briefly. Cover the pan for 2 minutes to steam the onions and deglaze the pan.

   Time: PT3M

8. Rest and Serve

   Transfer the chicken to a clean plate, let it rest for 2 minutes, then serve with the sautéed onions on top.

   Time: PT2M

Nutrition Facts

Calories

310

Protein

32 g

Carbohydrates

5 g

Fat

16 g

Fiber

1 g