Tasty Sauteed Chicken Breasts
- Reviews 1
Ready In: 35 mins
Serves: 3-4
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
Directions
- 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.
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