Chicken Breast Saute

Submitted by Kikimony

"My mother has made this for years and we just love it. We serve it over rice. This is NOT a thick sauce, it is very thin and clear. But the taste is wonderful."

 

• Ready In: 45mins
• Ingredients: 11
• Serves: 2

ingredients

• 2 large boneless skinless chicken breasts
• 2 tablespoons butter
• 1 small onion, chopped
• 1 clove garlic, minced
• 1 tablespoon flour
• 1⁄4 teaspoon salt
• pepper, to taste
• 1 chicken bouillon cube
• 1 cup hot water
• 1 can new potato, well drained
• parsley

directions

1. Brown chicken on both sides in butter.
2. Add onion and garlic; cook about 5 minutes.
3. In a small bowl, combine flour, salt, and pepper.
4. Dissolve bouillion cube in hot water.
5. Slowly stir in the flour mixture, then pour mixture over browned chicken.
6. Simmer, covered, about 30 minutes or until chicken is tender.
7. Add potatoes and heat.
8. Garnish with parsley.
9. NOTE: You can use fresh boiled potato cubes instead (which is what I usually do).

Reviews

[HeatherFeather]

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!

 

[cuisinebymae]

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!

 

[April1]

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.

 

[ana410ny]

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.

 

[Sarinaw]

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