Tasty Sauteed Chicken Breasts

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READY IN: 35mins
SERVES: 3-4
UNITS: US

INGREDIENTS

Nutrition
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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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