Tasty Sauteed Chicken Breasts Recipes

SAUTEED CHICKEN BREASTS

Sauteed Chicken Breasts image

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

Ingredients

1 tablespoon olive oil
1 tablespoon butter or 1 tablespoon margarine
1/2 teaspoon dried thyme (regular or lemon)
1/4 teaspoon salt
1/2 teaspoon pepper
1 cup chicken broth or 1 cup chicken bouillon
1 medium onion, minced
1 -2 garlic clove, minced
1 teaspoon hot pepper flakes (optional)
4 boneless skinless chicken breasts, washed and trimmed

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.

TASTY SAUTEED CHICKEN BREASTS

Tasty Sauteed Chicken Breasts image

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

Ingredients

3 -4 chicken breasts, boneless, skinless, meaty
1/3 cup flour
1/2 teaspoon sea salt
1/8 teaspoon onion powder
1/8 teaspoon garlic powder
3 -4 tablespoons olive oil, more if needed

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.

SAUTEED CHICKEN BREASTS

Sauteed Chicken Breasts image

Provided by Robert Farrar Capon

Categories dinner, main course

Time 20m

Yield 2 to 4 servings

Number Of Ingredients 8

Ingredients

4 skinless, boneless chicken breasts (from two chickens)
4 tablespoons flour
4 tablespoons butter
1 small onion, minced fine
1/2 cup dry white wine
1/2 pint heavy cream
2 tablespoons meat glaze
Ground white pepper and salt to taste

Steps:

Dredge the chicken breasts lightly with flour and shake off the excess.
Melt the butter over high heat in a frying pan and saute the breasts quickly on both sides until they are delicately browned. Remove to a serving dish. (At this point, the centers should still be raw.)
Add the onion to the pan, stir it around vigorously (still over high heat) and, when it just begins to brown, add the wine.
Boil the wine away to almost nothing, add the cream and meat glaze, and continue boiling over high heat, stirring constantly, until the sauce is slightly thickened. Add white pepper and salt to taste and return the breasts to the pan. Lower the heat, and let themcook for a minute or so more, until the centers are just ''set'' pastth e point of rawness. Do not overcook. Serve over rice or pasta.

Nutrition Facts : @context http, Calories 671, UnsaturatedFat 21 grams, Carbohydrate 10 grams, Fat 50 grams, Fiber 1 gram, Protein 40 grams, SaturatedFat 26 grams, Sodium 711 milligrams, Sugar 3 grams, TransFat 1 gram

SMOTHERED CHICKEN BREASTS

Smothered Chicken Breasts image

After trying a similar chicken dish in a restaurant, I decided to re-create it at home. Topped with bacon, caramelized onions and shredded cheese, this savory dish comes together in no time, and uses ingredients that I usually have on hand. And since it cooks in one skillet, it's a cinch to clean up! -Brenda Carpenter, Warrensburg, Missouri

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 8

Ingredients

4 boneless skinless chicken breast halves (6 ounces each)
1/4 teaspoon salt
1/4 teaspoon lemon-pepper seasoning
1 tablespoon canola oil
8 bacon strips
1 medium onion, sliced
1/4 cup packed brown sugar
1/2 cup shredded Colby-Monterey Jack cheese

Steps:

Sprinkle chicken with salt and lemon pepper. In a large skillet, heat oil over medium heat; cook chicken until a thermometer reads 165°, 6-8 minutes per side. Remove from pan; keep warm. , In same skillet, cook bacon over medium heat until crisp. Remove bacon to paper towels; pour off all but 2 tablespoons drippings., In drippings, saute onion with brown sugar over medium heat until tender and golden brown. Top chicken with bacon, onion mixture and cheese.

Nutrition Facts : Calories 560 calories, Fat 34g fat (12g saturated fat), Cholesterol 143mg cholesterol, Sodium 710mg sodium, Carbohydrate 17g carbohydrate (15g sugars, Fiber 0 fiber), Protein 45g protein.

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