Panfried Chicken Breasts with Oregano Garlic Butter

Serving suggestion: pair with rice pilaf and corn

 1 garlic clove

1/4 teaspoon salt

5 tablespoons unsalted butter, softened

1 tablespoon oregano (either dried or chopped if fresh)

1/4 teaspoon dried hot red pepper flakes

4 chicken breast (I prefer boneless, skinless)(2 to 2 1/4 lb)

1 tablespoon olive oil

Mince garlic and mash to a paste with salt using a large heavy knife.

Mash together butter, oregano, red pepper flakes, and garlic paste with a fork until well blended.

Pat chicken dry.

Cut a 2-inch-long pocket horizontally in side of each chicken breast and fill each pocket with 2 teaspoons oregano garlic butter. Season chicken with salt and pepper.

Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then cook chicken, uncovered, until well browned, 8 to 10 minutes.

Turn chicken over and cover skillet, then cook until chicken is just cooked through, about 10 minutes more. Spread remaining oregano garlic butter over skin of chicken.