Tasty Sauteed Chicken Breasts

Submitted by Chicagoland Chef du Jour

"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."

 

• Ready In: 35mins
• Ingredients: 6
• Serves: 3

ingredients

• 3-4 chicken breasts, boneless, skinless, meaty
• 78.78 ml flour
• 2.46 ml sea salt
• 0.61 ml onion powder
• 0.61 ml garlic powder
• 44.37-59.16 ml olive oil, more if needed

directions

1. Rinse and pat dry the chicken breasts.
2. Place all the dry ingredients in a large ziploc bag and shake.
3. 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.
4. 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.
5. 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.
6. Cooking time will depend on the thickness of the breast. Adjust cooking time accordingly. Do not overcook and dry out.
7. 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.

Reviews

[kimemeki]

This was very good. Simple and quick.