- 500 g chicken breast
- 45 ml olive oil
- 30 ml lemon juice
- 8 g garlic
- 5 g smoked paprika
- 3 g dried oregano
- 4 g sea salt
- 2 g black pepper
- 15 g fresh parsley
Start with chicken breast, olive oil, and lemon juice on the work surface. Prepare the heavy skillet, measure each component before starting. Keep chicken breast clearly recognizable for the table.
Combine garlic, smoked paprika, and oregano carefully. Stir steadily, then add salt gradually so the mixture stays even and balanced. Let olive oil retain its intended flavor for the table.
Heat the heavy skillet with a measured amount of fat, then add chicken breast, olive oil, and lemon juice. Let lemon juice contribute a clear aroma for the table today.
Cook steadily until the center is tender and the outside develops the intended color. Allow the flavors to settle before serving the finished preparation for everyone at the table today.
Lower the heat when necessary and continue cooking until the texture becomes cohesive without turning heavy. Continue until smoked paprika reaches the desired color until the final portion is served.
Taste the preparation near the end, adjusting salt, acidity, heat, or sweetness carefully. Allow the flavors to settle before serving the finished preparation for everyone at the table this evening.
Rest the cooked preparation briefly before plating. This allows moisture to settle, keeps the texture more stable, and makes the portions easier to arrange. Use salt for a fragrant finish.
