Sautéed Boneless, Skinless Chicken Breasts
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.
Serves: 4
  • 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
  • ¼ cup flour measured into a pie plate or other shallow pan
  • Pan sauce (recipes follow)
  1. 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.
  2. 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.
  3. Make one of the pan sauces that follow by adding ⅔ cup liquid to the empty skillet; boil until liquid is reduced to about ⅓ 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.
Recipe by Three Many Cooks at