Sauteed Chicken Breast. Chicken is a mealtime favorite for a reason. Its versatility and seemingly endless methods of preparation make it an ideal protein to work with for every level of cook. Sautéing is an essential technique for getting dinner on the table fast, and when it's used to make boneless chicken breasts, the possibilities are endless.
Optional: Some cooks like to flatten chicken breasts for quick, even cooking.
Simply place each chicken breast between two sheets of plastic wrap.
Pound with the flat side of a meat mallet to desired thickness.
You can have Sauteed Chicken Breast using 5 ingredients and 4 steps. Here is how you achieve it.
Ingredients of Sauteed Chicken Breast
- You need 1 of large chicken breast butterflied.
- Prepare of Kosher salt.
- It's of Course black pepper.
- It's of Olive oil.
- It's of Soy sauce.
Photo: Becky Luigart-Staynor; Stylist: Cindy Barr. It's hard to find a simpler chicken dinner than sautéed chicken breasts. Simply season with kosher salt and pepper and cook. Heat oil and butter in frying pan.
Sauteed Chicken Breast instructions
- Add Olive oil to a cast iron skillet.
- Season both sides of chicken breast with salt and pepper, let sit for about 5 min..
- When skillet is hot, lay chicken in turn chicken over then, shake soy on each side for added flavor chicken is done at 165, or when juices run clear..
- Add a side dish and, and enjoy.
Remove chicken to serving plate, keep warm. After removing chicken breasts from the pan, add a liquid to deglaze the pan, scraping the bottom of the pan to loosen browned bits. This will add tremendous flavor to the sauce. You can deglaze with a variety of liquids, including stock,* wine, beer, and spirits, or cider. Season chicken with salt and pepper, and brown on both sides in the skillet.