Recipes: Main Entrees

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Bronzed Chicken Breasts


  • 4 Tbsp. melted, unsalted butter or oil of your choice.
  • 8 boneless, skinless breast halves (about 3 ounces each), about 1/2 to 3/4 inch thick (You may pound the breast a little to even out the thickness. Best if near room temperature.)
  • 1 Tbsp. plus 1 tsp. Chef Paul Prudhomme’s Poultry Magic


  1. Heat heavy griddle or skillet to about 350º F over medium to high heat or use an electric skillet.
  2. When griddle or skillet is heated, lightly coat each chicken breast half (both sides) with melted butter or oil.
  3. With chicken in your hand, sprinkle the oiled breast evenly with about 1/2 teaspoon of Chef Paul Prudhomme’s Poultry Magic® and place the seasoned side down in the hot skillet.
  4. Then, season top side of breast.
  5. Cook chicken until underside is bronze in color, 2 to 3 minutes. (Watch and you will see white line coming up sides as chicken cooks; when line is about 1/2 the thickness, chicken is ready to be turned.)
  6. Cook until done, 2 to 3 minutes more.
  7. Serve immediately.
  8. Do not overcook! Chicken should be very juicy.

Servings: 4

Note: If you do not have Chef Paul Prudhomme’s Poultry Magic® at home, any of Chef Paul Prudhomme’s Magic Seasoning Blends® may be substituted.

Copyright© 1989 by Paul Prudhomme

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