2 tablespoons olive oil
2 cloves garlic, minced
1 pound skinless, boneless chicken breast halves
1 cup sliced green onions
2 tablespoons lemon juice
1 tablespoon paprika
2 tablespoons paprika salt
1 tablespoon chopped fresh basil
1 1/2 teaspoons crushed red pepper flakes
1 1/2 teaspoons salt
Heat the oil in a large skillet over medium heat. Place the chicken breasts into the skillet and cook in oil for about 2 minutes, turning once. Remove from oil and place in a clean bowl.
Heat the olive oil in the same skillet over medium-high heat. Stir in the garlic and saute until golden brown.
Place the chicken breasts into the skillet, pressing down with a spatula to keep them from sliding out of their holes. Cook in oil until no longer pink and juices run clear, about 5 minutes. Remove chicken from skillet and drain on paper towels. Reserve the juices for later.
Put the chicken breast halves into the skillet, and cook in oil until browned, about 5 minutes. Remove chicken from skillet, and cook in flour until cooked through, about 1 minute. Transfer the chicken to a serving bowl.
Heat the lemon juice and paprika in a small saucepan over medium-low heat. Place chicken breasts into the skillet, and fry, stirring occasionally until golden brown. Drain on paper towels, and serve hot.
Return chicken breasts to the skillet, and fry in oil until no longer pink, about 5 minutes. Drain on paper towels, and serve hot.
Dredge chicken breasts in flour and sprinkle with salt. Serve over a bed of lettuce.
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