Best 4 Tasty Sauteed Chicken Breasts Recipes

SAUTEED CHICKEN BREASTS

Steps:

• Wash and trim chicken breasts.
• Heat oil and butter in frying pan.
• Brown chicken on both sides.
• Remove from pan.
• Add thyme, salt, pepper and onion to pan and cook about 2 minutes.
• Add broth and mix well.
• Return chicken to pan and cook covered for 15 minutes or until done.
• Remove chicken to serving plate, keep warm.
• Add the minced garlic and reduce the sauce by one half.
• Add red pepper flakes and pour over chicken or pour into smaller dipping bowls.

TASTY SAUTEED CHICKEN BREASTS

Steps:

• Rinse and pat dry the chicken breasts.
• Place all the dry ingredients in a large ziploc bag and shake.
• One at a time, place chicken breasts in the flour mixture. Pat and toss to coat. Shake off any excess flour. Throw away the excess.
• Heat oil in a skillet over medium heat. Once heated place chicken in the skillet and cook until golden brown, flip and brown the 2nd side.
• Once all the pieces are browned on both sides, REDUCE the heat to the lowest cooking temperature. Cover & tip the lid to let any excess steam escape. Cook until juices run clear and chicken is no longer pink. Approximately 20- 30 minutes longer.
• Cooking time will depend on the thickness of the breast. Adjust cooking time accordingly. Do not overcook and dry out.
• Serve with basmati rice or broad egg noodles and bernaise sauce on the side. Ladle over rice, chicken as desired. If not making homemade sauce, I prefer Knoor brand.

SAUTEED CHICKEN BREASTS

Steps:

• Dredge the chicken breasts lightly with flour and shake off the excess.
• Melt the butter over high heat in a frying pan and saute the breasts quickly on both sides until they are delicately browned. Remove to a serving dish. (At this point, the centers should still be raw.)
• Add the onion to the pan, stir it around vigorously (still over high heat) and, when it just begins to brown, add the wine.
• Boil the wine away to almost nothing, add the cream and meat glaze, and continue boiling over high heat, stirring constantly, until the sauce is slightly thickened. Add white pepper and salt to taste and return the breasts to the pan. Lower the heat, and let themcook for a minute or so more, until the centers are just ''set'' pastth e point of rawness. Do not overcook. Serve over rice or pasta.

SMOTHERED CHICKEN BREASTS

Steps:

• Sprinkle chicken with salt and lemon pepper. In a large skillet, heat oil over medium heat; cook chicken until a thermometer reads 165°, 6-8 minutes per side. Remove from pan; keep warm. , In same skillet, cook bacon over medium heat until crisp. Remove bacon to paper towels; pour off all but 2 tablespoons drippings., In drippings, saute onion with brown sugar over medium heat until tender and golden brown. Top chicken with bacon, onion mixture and cheese.