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    Chicken Breast Saute

    Average Rating:

     16 Total Reviews

    Showing 1-16 of 16

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    • on February 15, 2003

      This was delicious! Easy to prepare, moist and flavorful. I first boiled up 4 large potatoes(peeled & cut into large chunks) and used those in place of the canned as the recipe poster suggested. I thought the thin gravy tasted great & it had a lovely golden yellow color. Thanks for sharing this family favorite!

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    • on April 19, 2003

      This was delicious! My whole family enjoyed it. I used 2 good sized cubed potatoes instead of the canned potatoes. My sauce was not thin, but a nice "gravy" consistency. Maybe because I used soup base instead of the bouillon cube? I don't know. But I liked it!

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    • on August 18, 2009

      I made this tonight and I used only half the butter and the rest canola oil. I also used real potatoes that I cooked in a different pot until fork tender. My 20 month old daughter at this like it was going out of style! So with that being said, it will be a keeper. Thank you for sharing.

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    • on December 17, 2008

      My family loved it. I did change a couple of things. I used 6 pieces of skinless tenderloins (tenderized with a meat hammer). Instead of the butter, I used 1 1/2 tablespoon of EVOO, no salt, and 1 yellow potatoe (which I cubed up and cooked in a separate pot until fork tender). I think the key to making sure the meat does not come out rubbery is to tenderize it and as soon as you see it getting brown continue with the other steps (it can still be a little pink since it's going to be cooking for an additional 30mins). If you over cook it in the beginning it's going to be tough. When I was finished cooking it (25mins) the meat was very juicy and soft. Also my sauce came out a little thicker than most have described. But nonetheless it was delicious. Thank for the recipe.

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    • on June 30, 2007

      This was great. I omitted the potatoes & used jasmine rice instead. Thank you!

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    • on June 04, 2007

      We both loved it; I used boiled new small red potatoes. I added the salt but I wouldn't next time, because of the bouillon cube. It was an easy recipe that would be great for company.

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    • on March 15, 2007

      This was very good. I omitted potatoes and added mushrooms. Thanks for sharing.

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    • on June 22, 2006

      I'm currently residing in South Korea, and was able to find the ingredients to this dish! Very easy to make and very delicious! 2 thumbs up!

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    • on May 04, 2006

      This was great. I changed it a bit my seasoning the chicken with garlic powder, paprika, poultry seasoning and pepper. I added a bit of white cooking wine along with the bouillon broth and threw in some mushrooms along with the potatoes. Very good! We enjoyed it!

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    • on February 23, 2006

      It was very good,all my family liked it.I did it w/potato pure,so you can por chicken sause on top,test like gravy...

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    • on February 06, 2006

      recipe required too much butter-used only enough to brown the meat. replaced bouillon with canned chicken broth. recipe was easy to prepare. family enjoyed it very much.

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    • on June 23, 2004

      I had some chicken breasts and was out of ideas. This recipe was so easy and very good...and I just used some basic ingredients which I had on hand. If there were to be anything that I would've changed, it would have been to tenderize the chicken.

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    • on May 08, 2004

      Great recipe, and sooo easy! I put in a nice large onion, and the sauce wasn't too thin. I also used margarine instead of butter. My fiance loved it, but found the chicken chewy- perhaps it needed to be pounded with a meat hammer, or cut into half.

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    • on April 04, 2004

      This was very quick and easy to make. Very tasty, although it did seem a bit on the salty side for our tastes. Bouillon is quite salty on it's own so I probably would leave out the additional salt the next time I make it.

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    • on May 18, 2003

      As my wife is on a fat free diet I messed about with this one. I used \

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    • on May 14, 2003

      It was very tasty. I used extra virgin olive oil instead of butter (healthier). Quick and easy!

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    Nutritional Facts for Chicken Breast Saute

    Serving Size: 1 (294 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 268.1
     
    Calories from Fat 119
    44%
    Total Fat 13.3 g
    20%
    Saturated Fat 7.7 g
    38%
    Cholesterol 99.2 mg
    33%
    Sodium 824.6 mg
    34%
    Total Carbohydrate 7.3 g
    2%
    Dietary Fiber 0.6 g
    2%
    Sugars 1.8 g
    7%
    Protein 28.5 g
    57%

    The following items or measurements are not included:

    new potatoes

    Detailed Nutrition Values About Nutrition Info
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