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In a shallow bowl, combine the flour, corn starch, paprika, dried oregano, salt, and pepper.
Pat the chicken breasts dry and dredge each piece in the flour mixture, coating evenly.
In a large skillet, melt the butter over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.
Add the coated chicken breasts to the skillet. Cook for 5–7 minutes on each side or until golden brown and cooked through (internal temperature 165°F/74°C).
If desired, sauté sliced sweet bell peppers in the skillet alongside the chicken until tender.
Spoon garlic butter sauce over the chicken before serving.
Serving and Storage Tips:
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