SAUTEED CHICKEN BREASTS
This is easy and quick. The sauce may be thickened and poured over each serving or served in bowls for a dipping sauce. The flavor is great!
Provided by Paka1931
Categories Chicken
Time 40m
Yield 4 serving(s)
Number Of Ingredients 10
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.
SAUTEED MUSTARD CHICKEN SALAD
Steps:
- Place chicken between plastic wrap, and flatten with a mallet. In bowl season flour with cayenne, salt and pepper. In separate bowl combine mustard and milk. Dip chicken in milk. Dip chicken in flour. Add oil to a large skillet and heat. Add chicken and cook until firm and golden brown, about 3 minutes per side. On plate place lettuce and onion. Add chicken. Serve with dressing on side
- In small jar combine all ingredients. Shake to combine.
SAUTEED CHICKEN BREASTS FOR SALADS
We love chicken salads at our house, but when I read this, (out of Cook's Country magazine to which I subscribe, June/July 2007), I decided that this is the way I will do chicken breast for chicken salad from now on! No more poached chicken breast for us. We'll take the flavor punch of the sauteeing...Slapping myself on the forhead...why didn't I ever think of this?!
Provided by Chef PotPie
Categories Lunch/Snacks
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 3
Steps:
- Pat chicken dry and season with salt and pepper.
- Heat oil in large non-stick skillet over medium heat until shimmering.
- Cook chicken until golden brown and cooked through, about 6 minutes per side.
- Transfer to a plate and refrigerate until chilled, about 30 minutes, then cut into 1/2 inch dice.
- Can be held in refrigerator up to 2 days.
Nutrition Facts : Calories 194.6, Fat 9.9, SaturatedFat 1.6, Cholesterol 75.5, Sodium 136.9, Protein 25.1
FRIED CHICKEN BREAST SALAD
Steps:
- Heat the oil to 350 degrees F in a large saute pan over medium-high heat.
- Season the chicken breasts with salt and pepper. Season the flour with some seasoning salt. Lightly dredge both sides of the chicken in the seasoned flour, and then dip in the egg wash, letting the excess drip off, and then dredge in the seasoned flour again. Place the breaded chicken in the saute pan and fry until crisp and golden brown.
- In a large bowl, toss together the romaine, tomatoes, and red onions with some of the Sweet Dijon vinaigrette. Slice the fried chicken breasts and arrange on top of the salad.
- Combine the mustard and vinegar in a small bowl. Whisk the olive oil in a slow, steady stream. Season with sugar, salt, and pepper.
- Yield: 4 servings
HOW TO COOK PERFECT CHICKEN BREASTS FOR SALADS AND SANDWICHES
Quick and easy instructions for cooking perfectly juicy and tender chicken breasts for salads and sandwiches.
Provided by Tracy
Categories Dinner
Time 20m
Number Of Ingredients 4
Steps:
- Start with completely defrosted chicken breasts.
- Pound your chicken breasts to an even thickness by placing your chicken breast smooth-side up between two layers of plastic wrap or in a large disposable plastic bag (my preferred method) and go to town. Start with the thickest part of the meat and strike it, working outward until the breast is the same thickness all over.
- Marinate or sprinkle both sides of your chicken with salt, pepper, and your preferred spices before it goes on the heat.
- Heat pan over medium to medium-high heat, grease with cooking spray or a drizzle of oil, and add your chicken to the pan. Cook for 5-8 minutes per side. Turn heat down if chicken begins to burn.
- Use a meat thermometer to check the temperature of your meat. Pull the chicken breast when it reaches 165 degrees and allow to rest for at least 5 minutes.
- Deglaze the pan with 2 tablespoons of white wine, chicken broth, or water and pour back over chicken.
- Slice and enjoy!
Nutrition Facts : Calories 152 kcal, ServingSize 1 serving
TASTY SAUTEED CHICKEN BREASTS
This recipe is ridiculously easy and simple (almost embarrassed to share). I thought about keeping it to myself but then thought what the heck, this is good! I just threw this together hoping the family would like it. It was a huge hit. It's very simple, very moist but packs great flavor. I served it with basmati rice and bernaise sauce. Even my kids went crazy for it. I call that a winner! The cooking time is based on using thick and meaty breasts. These are less likely to be tough and dry. Reduce the time if using a smaller, thinner breasts.
Provided by Chicagoland Chef du
Categories Chicken Breast
Time 35m
Yield 3-4 serving(s)
Number Of Ingredients 6
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.
LEMON-GARLIC SAUTEED CHICKEN BREASTS
It is a cheap and easy dish with the delightful tastes of garlic and lemon. I pulled it off the internet for a mothers day idea. It was orginally for salmon steaks, but chicken works (possibly even better!)
Provided by Jennifer Ashley
Categories Chicken Breast
Time 20m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Melt butter in a skillet, add soy sauce and garlic powder.
- Add chicken, cook until no longer pink.
- Garnish with lemon slices.
SAUTEED CHICKEN BREASTS WITH CUCUMBER SALAD
Make and share this Sauteed Chicken Breasts With Cucumber Salad recipe from Food.com.
Provided by meg_frei
Categories Chicken Breast
Time 27m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a small skillet, cook the cumin seeds over moderate heat until fragrant, about 1 minute. Transfer to a work surface and let cool, then coarsely chop. In a large bowl, combine the cumin seeds with the cucumbers, cashews, scallions, lemon juice, 1/4 cup of the olive oil and the parsley; season with salt and pepper.
- Heat the remaining 2 tablespoons of olive oil in a large skillet. Season the chicken breasts with salt and pepper and cook over moderately high heat until lightly browned, about 3 minutes. Reduce the heat to moderately low and continue cooking for 3 minutes. Turn and cook the chicken until browned on the other side and just cooked through, about 6 minutes longer. Thickly slice each chicken breast crosswise, mound the cucumber salad on top and serve.
Nutrition Facts : Calories 591.6, Fat 38.6, SaturatedFat 6.6, Cholesterol 98.7, Sodium 337.4, Carbohydrate 17.9, Fiber 2.2, Sugar 4.5, Protein 45.9
CRISPY SAUTEED CHICKEN BREASTS
I was making Recipe #157984 for dinner but 2 of the daughters do not like mushrooms so I made theirs without. They gobbled these up and asked me to post the recipe....so here it is.
Provided by looneytunesfan
Categories Chicken Breast
Time 20m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- Flatten chicken to 1/4-in. thickness. Season with salt and pepper.
- In a large nonstick skillet, cook chicken in oil over medium heat for 5-6 minutes on each side or until juices run clear. Remove and keep warm.
Nutrition Facts : Calories 184.8, Fat 8.2, SaturatedFat 1.4, Cholesterol 65.8, Sodium 73.7, Protein 26.2
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