Sautéed Boneless, Skinless Chicken Breasts

sauteed chicken breastServes 4

The tenderloin–the strip of meat attached to a boneless, skinless chicken breast—slows down preparation and complicates cooking. Pull them from each breast half, remove their tendons and sauté them separately.

2 tablespoons butter
1 tablespoon oil
4 boneless chicken breast halves, trimmed of fat and tenderloin removed and pounded with the dull side of chef’s knife until more or less even textured
Salt and ground black pepper
1/4 cup flour measured into a pie plate or other shallow pan
Pan sauce (recipes follow)

Heat butter and oil in an 11-to 12-inch skillet over low heat. While pan is heating, sprinkle chicken breasts and tenderloins on both sides with salt and pepper then dredge in flour.

A couple of minutes before sautéing, increase heat to medium-high. When butter stops foaming and starts to smell nutty brown, arrange chicken breasts, skinned side up, and tenderloins in skillet. Cook, turning only once, until chicken breasts are rich golden brown, about 3 minutes per side (tenderloins will be done a little sooner). Remove chicken from skillet.

Make one of the pan sauces that follow by adding 2/3 cup liquid to the empty skillet; boil until liquid is reduced to about 1/3 cup. Tilting skillet so that reduced liquid is at one side of the pan, whisk in butter until sauce is smooth and glossy. Spoon a portion of sauce over each sautéed chicken breast and serve immediately.

Curried Chutney Pan Sauce

Liquid: 6 tablespoons low-sodium chicken broth
2 tablespoons rice wine vinegar
Flavoring: 2 tablespoons prepared chutney, such as Major Grey’s
1/4 teaspoon curry powder
Fat: 1 tablespoon butter

Measure broth, vinegar, chutney, and curry in a 1-cup Pyrex measuring cup. Follow instructions for making a pan sauce.

Orange-Dijon Pan Sauce With Rosemary

Liquid: 1/2 cup orange juice
Flavoring: 1 teaspoon Dijon mustard
1/2 teaspoon minced fresh rosemary leaves
Fat: 1 tablespoon butter

Measure juice, mustard, and rosemary in a 1-cup Pyrex measuring cup. Follow instructions for making a pan sauce.

Lemon-Caper Pan Sauce

Liquid: 6 tablespoons low-sodium chicken broth
2 tablespoons lemon juice
Flavoring: 2 teaspoons drained capers
Fat: 1 tablespoon butter

Measure broth, lemon juice, and capers in a 1-cup Pyrex measuring cup. Follow instructions for making a pan sauce.

7 Comments

  1. says

    I could eat capers by the spoonful (seriously), so the pan sauce in the photo is very appealing to me. However, I’m also very interested to try the chutney one, too – yum!

  2. says

    I remember that it was this section of the book with the pan sauces that really became my “Aha!” moment. I love how easy it is, and that all you have to remember is a formula. It’s what made me rush to tell my brother the math whiz to go and read this book.

  3. Angela says

    Oh honestly, this is now one of my favourite, simple chicken recipes and my whole family loves it! Thank you!

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