Pan-Seared Chimichurri Chicken recipe
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Ingredients
- 1 tablespoon butter 1 tablespoon extra-virgin olive oil 2 cloves garlic, minced 1 (16 ounce) package boneless chicken breast tenders salt and ground black pepper to taste ⅔ cup extra-virgin olive oil 1 medium onion, peeled and cut in half ½ cup parsley, rinsed ¼ cup cilantro, rinsed 2 tablespoons lemon juice 1 clove garlic, peeled ½ teaspoon salt
Nutrition Info
- 551.7 caloriescarbohydrate: 4.9 gcholesterol: 75.9 mgfat: 47.2 gfiber: 0.9 gprotein: 25.9 gsaturatedFat: 8.5 gservingSize: -sodium: 416.2 mgsugar: 1.5 gtransFat: : -unsaturatedFat: : -
Directions Pan-Seared Chimichurri Chicken
Directions
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Heat butter and olive oil in a deep skillet or cast iron pan over medium heat. Add garlic, cook and stir until golden brown, about 1 minute. Season chicken with salt and pepper. Add to the skillet and cook until browned on each side, no longer pink in the center, and juices run clear, 3 to 5 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Combine olive oil, onion, parsley, cilantro, lemon juice, garlic, and salt together in a food processor, pulse until finely chopped.
Spoon chimichurri sauce over chicken tenders, serve.