Sauteed Chicken Breasts For Salads Recipes

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PAN-SEARED CHICKEN BREASTS WITH SHALLOTS



Pan-Seared Chicken Breasts with Shallots image

Quick, easy sauteed chicken breast recipe with a good sauce to drizzle over rice or mashed potatoes.

Provided by Amy

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Pan-Fried

Time 35m

Yield 4

Number Of Ingredients 8

3 tablespoons unsalted butter, divided
1 tablespoon olive oil
4 skinless, boneless chicken breast halves - pounded thin
salt and pepper to taste
2 shallots, chopped
1 clove garlic, minced
⅓ cup dry white wine
½ cup chicken broth

Steps:

  • Melt 1 tablespoon butter and heat olive oil in a large skillet over medium heat. Season chicken with salt and pepper, and brown on both sides in the skillet. Cover, and continue cooking 10 minutes, or until chicken juices run clear. Set aside, and keep warm.
  • Mix shallots and garlic into skillet over medium heat, and cook until tender. Stir in wine, and cook until heated through. Stir in broth, and continue cooking 5 minutes, or until reduced and slightly thickened. Mix in the remaining butter until melted. Serve the sauce over the chicken.

Nutrition Facts : Calories 292 calories, Carbohydrate 5.5 g, Cholesterol 95.4 mg, Fat 15.8 g, Fiber 0.2 g, Protein 27.3 g, SaturatedFat 7 g, Sodium 187.8 mg, Sugar 1.1 g

SAUTEED CHICKEN BREASTS



Sauteed Chicken Breasts image

Serve this simply-prepared chicken with our Orange-Avocado Salsa.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Number Of Ingredients 3

4 boneless, skinless chicken breast halves, (6 to 8 ounces each)
Coarse salt and freshly ground pepper
1 tablespoon olive oil

Steps:

  • Season chicken with salt and pepper. Heat olive oil in a large skillet over medium heat. Cook chicken until browned and opaque throughout, 5 to 8 minutes per side.
  • Serve with Orange-Avocado Salsa, if desired.

SAUTEED CHICKEN BREASTS FOR SALADS



Sauteed Chicken Breasts for Salads image

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

4 boneless skinless chicken breasts
2 tablespoons vegetable oil
salt and pepper, to taste

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



Fried Chicken Breast Salad image

Provided by Food Network

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 16

2 cups canola oil
2 boneless, skinless chicken breasts
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
2 cups all-purpose flour
2 tablespoons seasoning salt
2 eggs, beaten
1 head romaine lettuce, chopped
1 cup cherry tomatoes
1/4 cup sliced red onion
Sweet Dijon vinaigrette, recipe follows
1 teaspoon honey Dijon mustard
1/2 cup red wine vinegar
1 cup extra virgin olive oil
1 teaspoon sugar
Kosher salt and freshly ground black pepper

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

SAUTEED MUSTARD CHICKEN SALAD



Sauteed Mustard Chicken Salad image

Provided by Food Network Kitchen

Categories     side-dish

Time 22m

Number Of Ingredients 15

2 chicken breasts, skinless and boneless
1 cup milk
1 cup flour
vegetable oil
cayenne pepper
romaine lettuce, washed & dried
Salt and pepper
red onion, sliced
1 tablespoon mustard
Dressing, recipe follows
1 garlic clove, smashed
1 tablespoon dijon mustard
3 tablespoons white wine vinegar
1/4 cup olive oil
Salt and pepper

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.

CHICKEN BREASTS WITH SALAD TOPPING



Chicken Breasts With Salad Topping image

Provided by Florence Fabricant

Categories     dinner, weekday, main course

Time 1h20m

Yield 4 to 6 servings

Number Of Ingredients 10

6 skinless and boneless chicken breast halves, about 2 pounds
2 cloves garlic, minced
Juice of 1 lemon
4 tablespoons extra virgin olive oil
2 teaspoons fresh rosemary leaves
2 medium-sized ripe tomatoes, chopped
4 tablespoons minced fresh basil
1 tablespoon capers
1 tablespoon balsamic vinegar
Salt and freshly ground black pepper to taste

Steps:

  • Select a glass, ceramic or stainless steel dish that will hold the chicken breasts in a single layer. Combine the garlic with the lemon juice, 2 tablespoons of the olive oil and the rosemary. Pour this mixture over the chicken, turning the chicken to coat all sides, cover and allow to marinate 2 to 3 hours in the refrigerator. Turn the chicken once while it is marinating.
  • Preheat grill or broiler and preheat oven to 150 degrees. Broil or grill the chicken with high heat, turning once, until the chicken is attractively seared on the outside and still pink, but not raw, in the middle, 4 to 5 minutes on each side.
  • Place the seared chicken breasts in the warm oven, cover with foil and allow to continue warming at least 20 minutes and up to 1 1/2 hours.
  • Mix the tomatoes, basil, capers, vinegar and remaining oil together and season to taste with salt and pepper. Set aside.
  • When you are ready to serve the chicken, remove it from the oven and arrange on a platter. Top each breast with some of the tomato mixture and serve.

Nutrition Facts : @context http, Calories 278, UnsaturatedFat 9 grams, Carbohydrate 4 grams, Fat 13 grams, Fiber 1 gram, Protein 35 grams, SaturatedFat 2 grams, Sodium 508 milligrams, Sugar 2 grams, TransFat 0 grams

SAUTEED HERBED CHICKEN SALAD



Sauteed Herbed Chicken Salad image

Provided by Jacques Pepin

Categories     dinner, easy, lunch, quick, salads and dressings, appetizer, main course

Time 20m

Yield Six servings

Number Of Ingredients 14

4 tablespoons safflower or peanut oil
4 to 5 large mushrooms (about 8 ounces), cut into 1/2-inch pieces (about 3 cups)
4 ears sweet corn, husked and the kernels cut off the cob (about 3 cups kernels)
1 1/2 teaspoons salt
1 1/2 teaspoons freshly ground pepper
6 breasts of chicken (3 whole breasts, split), cleaned (about 6 ounces each)
2 teaspoons herbes de Provence
3 to 4 cloves garlic, peeled, crushed and finely chopped (2 teaspoons)
2 tablespoons corn or safflower oil
1 tablespoon white-wine vinegar
2 teaspoons Dijon mustard
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1 head red-leaf lettuce, leaves cut into 2-inch pieces, washed and thoroughly dried (about 12 cups lightly packed)

Steps:

  • Heat 3 tablespoons of the oil in a large skillet. Add the mushroom pieces and saute for about 1 minute. Add the corn and saute for another 2 minutes. Stir in 1/2 teaspoon each of the salt and pepper and set aside.
  • Rub the chicken on both sides with the herbes de Provence and the remaining teaspoon each of salt and pepper. Sprinkle the remaining tablespoon of oil on top.
  • Heat 1 large or 2 smaller heavy cast iron or thick aluminum skillets. When very hot, add the chicken and saute over high heat for about 2 to 2 1/2 minutes on each side. Remove from heat and set aside in the pan, covered, for 5 minutes. (This step is important to assure that the chicken will be tender; it will continue to cook in its own juices while you make the salad.)
  • Place the dressing ingredients in a salad bowl and mix thoroughly. When ready to serve, add the lettuce and toss well. Divide among six plates and sprinkle the mushrooms and corn on top. Slice the chicken breasts and arrange them (along with any juices) around or on top of the salad. Serve immediately.

Nutrition Facts : @context http, Calories 571, UnsaturatedFat 28 grams, Carbohydrate 17 grams, Fat 41 grams, Fiber 3 grams, Protein 36 grams, SaturatedFat 9 grams, Sodium 832 milligrams, Sugar 6 grams, TransFat 0 grams

SAUTEED CHICKEN BREASTS WITH CUCUMBER SALAD



Sauteed Chicken Breasts With Cucumber Salad image

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

1 teaspoon cumin seed
1 cup roasted cashews, coarsely chopped
2 medium cucumbers, peeled seeded, quartered lengthwise and sliced 1/4 inch thick
2 scallions, thinly sliced
2 teaspoons fresh lemon juice
1/4 cup extra virgin olive oil, plus
2 tablespoons extra virgin olive oil
1/4 cup coarsely chopped flat leaf parsley
salt & freshly ground black pepper
4 (6 ounce) boneless skinless chicken breast halves (6 ounces each)

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

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Top Asked Questions

What is sauteed chicken breast?
Sauteing is an essential technique for getting dinner on the table fast, and when it's used for boneless chicken breasts, the possibilites are endless. Note that the "cutlet" of chicken referred to in some of the recipes is simply a thin-sliced boneless chicken breast.
What is the best way to cook chicken breast?
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.
How long do you saute chicken breast halves?
How long to sauté chicken breast halves: Add the boneless, skinless chicken breast halves and cook 12 to 15 minutes (6 to 8 minutes for flattened chicken) or until chicken registers 165°F on an instant-read meat thermometer, turning twice. Reduce heat if chicken starts to brown too quickly. Make-Ahead Tip: Many recipes call for cooked chicken.
What is sautéed chicken in mustard and herb sauce?
As the recipe name denotes, thin slices of chicken breasts are sautéed and served with a fresh herb butter that's made in the same pan. Need to get dinner on the table fast? Make our quick Sautéed Chicken in Mustard and Herb Sauce. It's a rich, flavorful meal that comes together in only 25 minutes.

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