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Kitchen > Poultry > Basic Sautéed Chicken Breasts

Basic Sautéed Chicken Breasts

Another basic cooking technique for chicken, once mastered, the recipe has almost limitless variations. Using different herbs will lend interest. As will adding lemon peel with the herbs.

Ingredients:
2 chicken breast halves with skin and bones
2 tablespoons olive oil
1/2 cup finely chopped onion
1/2 cup dry white wine
1 1/2 tablespoons chopped fresh herbs (such as sage or thyme) or ½ teaspoon dried

Directions:
Sprinkle chicken with salt and pepper. Heat oil in heavy medium skillet over medium-high heat. Add chicken and sauté until browned, about 3 minutes per side. Transfer chicken to plate. Add onions to skillet; sauté until onion begins to brown, about 5 minutes. Return chicken and any accumulated juices to skillet. Add wine and herbs to skillet. Bring to boil. Reduce heat to medium-low, cover and simmer until chicken is cooked through, turning occasionally, about 12 minutes. Serve chicken with pan sauce.

Kaye’s note: I follow this recipe closely. After allowing the chicken to cool I slice and package in WLS size portions (2-3 ounces) for a quick lunch or a yummy protein snack. (Oh yes, I do remove the skin!)