1-2 tablespoons olive oil
3-4 boneless, skinless chicken breasts
1 tablespoons spices of choice (I really like McCormick's Montreal Chicken Seasoning.)
3-4 tablespoons all purpose flour
1. Heat oil over medium-high heat in a large, nonstick skillet.
2. Meanwhile, add spices to zip-top bag. Add chicken to bag, then seal, and shake to coat chicken. Add flour. Seal again and shake again to coat.
3. Saute chicken over medium-high heat, 4 minutes per side or until nicely browned. Cover, reduce heat to low, simmer for 20 minutes. Turn chicken over and simmer, covered, for 20 minutes more.
This is a recipe from my mom, hence the name. This is what fried chicken was for me when I was a kid and it was a great day in my life when I finally remembered to ask my mom to show me how to make it. Now it's a staple when we want a basic protein to serve with a neat side dish. It yields tender and moist chicken every time.
I love this recipe for many reasons. It's easy to modify for however many people you're serving. It's easy to tweak the flavor by using different spices - I'm fond of the McCormick Montreal Chicken and Montreal Steak blends. It's also easy to change the level of spice by adding more or less as you see fit. It's also great for company because, after those first ten minutes, the cooking time is largely unattended which leaves you time to entertain and enjoy time with friends.
I love this recipe. And my mom too!