4 skinless, boneless chicken breast halves
1 tablespoon olive oil
1 tablespoon Worcestershire sauce
3 cloves garlic, peeled and minced
3 tablespoons salt
2 teaspoons crushed red pepper flakes
1 teaspoon garlic powder
1 teaspoon dried parsley
1 teaspoon dried rosemary
3 tablespoons vegetable oil
4 skinless, boneless chicken breast halves
Heat olive oil and Worcestershire sauce in a large skillet over medium heat. Stir to coat chicken. Cover skillet and cook, stirring occasionally, for 5 minutes; be careful not to brown chicken.
Place chicken on skillet and cook on each side until browned; transfer chicken to skillet. Mix garlic, salt and crushed red pepper flakes into skillet. Add chicken; cook, stirring occasionally, for 10 minutes. Stir in parsley, rosemary, olive oil and vegetable oil. Cook, stirring constantly, until chicken is no longer pink and juices run clear. Serve with rice and cornbread.
I have tried this and it is delicious. If you want a white flake, you will need to tweak the recipe to your liking. It is very easy to make and really good. I will make this time and time again.
⭐ ⭐ ⭐ ⭐