Pan Fried Herbed Chicken

8 ingredients
3 steps

Ingredients

  • 1 medium yellow onion, roughly chopped
  • 2 tablespoons mixed fresh herbs, like chives, tarragon and sage
  • 2 tablespoons peanut butter
  • 1/4 cup olive oil, more for frying
  • flour, to dredge
  • 6 boneless skinless chicken thighs (or 4 breasts)
  • chopped fresh parsley leaves (to garnish)
  • lemon wedge, to serve

Directions

  1. 1
    Using a blender or a food processor, mix the onion, herbs and peanut butter. While pureeing the mixture, slowly add enough olive oil to make a thick, smooth paste; don't let it get too thin.
  2. 2
    Add flour to a shallow bowl and place chicken in another bowl. Rub the pureed mixture over chicken, and then dredge each piece in flour. Shake off the excess flour and re-coat with mixture and dredge once more in flour.
  3. 3
    Heat 1/4 inch olive oil in a skillet; when it is hot, fry chicken for about 4 minutes each side, until well browned and cooked through; it will take a a couple of mniutes more if using chicken with the bone inches Garnish with parsley and serve hot with lemon wedges.

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