Who knew a pan-seared chicken breast could be this good? With just a few ingredients and juicy, flavorful results every time, ...

Butterflying means to split a piece of meat, poultry, or seafood in half, with part of the two halves remaining connected.

Chicken breasts need a bit of TLC to stay juicy. I find the best method is to use a very hot pan to sear them on both sides, then cook gently on a low heat. You can also finish them in a low oven ...

In a large frying pan or casserole dish, begin to fry your chicken breast in the olive oil on a high heat. Season with some salt and sear it on each side for 2 minutes. Try and get a little bit of ...

Chicken is a favourite filling for pie and it would normally be baked. This version is fried. For the filling, heat the olive oil and butter in a pan and fry the leeks, spring onions and mushrooms ...

For the honey-seared chicken, drizzle the chicken with olive oil. Heat a pan and fry the chicken for 1-2 minutes. Add the orange juice and zest, ginger, honey, salt and freshly ground black pepper ...

4 portions filleted chicken breast (400g to 500g) Peanut oil 2 limes ... Moisten with oil. Heat a griddle pan until very hot. Quickly sear the chicken breasts on both sides until just cooked – do them ...

Slice the chicken pieces in half, then oil and season. Quickly sear in a suitable heavy or non-stick saucepan until nicely browned. Remove and set aside. Add 2 tablespoons oil to the pan and stir in ...

Stir fry not ... scallops for the chicken, and pistachios, cashews or almonds for the mushrooms, adjusting the cooking time as needed. 1. In bowl, combine marinade ingredients. Add chicken; marinate ...