Easy Sauted Chicken Breast Recipe?

First off, I don't have any olive oil....only canola.


I just need a change from the baked chicken I'm used to making. Any simple recipe would be much appreciated!Easy Sauted Chicken Breast Recipe?
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 potatoes, well drained


parsley


Directions


1Brown chicken on both sides in butter.


2Add onion and garlic; cook about 5 minutes.


3In a small bowl, combine flour, salt, and pepper.


4Dissolve bouillion cube in hot water.


5Slowly stir in the flour mixture, then pour mixture over browned chicken.


6Simmer, covered, about 30 minutes or until chicken is tender.


7Add potatoes and heat.


8Garnish with parsley.


9NOTE: You can use fresh boiled potato cubes instead (which is what I usually do).Easy Sauted Chicken Breast Recipe?
just add a little canola in the pan,,, then add some cut up veggies what you have and brown ,,, if you have any cream of soups add that
Yield: two portions





Ingredients:


2 each 6 oz. boneless, skinless chicken breasts


1 c. flour, all-purpose


to taste salt


to taste black pepper, ground


1/4 c. salad oil


1/4 c. brandy (optional)


2 Tbsp. scallions, chopped


1/4 c. tomato, diced


1/4 c. prosciutto ham, thinly sliced and chopped


1/4 c. white wine


1/2 c. heavy cream


1/2 c. fresh crabmeat or imitation crab


1/4 c. parsley, chopped











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Procedure:


Flatten the chicken breasts by lightly pounding them with a meat mallet or heavy skillet while they are covered with plastic wrap.





Add the salt and pepper to the flour. Dredge (coat) the chicken breasts with the flour.





Heat a saut茅 pan over high heat. Add the oil. When it just begins to smoke, add the chicken breasts and cook for 1 minute on each side, until they brown lightly.





Remove the saut茅 pan from the heat, add the brandy, return to the heat, standing back, allowing the brandy to ignite and burn off. Remove the chicken breasts to a serving plate.





Reduce the heat to medium and add the scallions, tomatoes, and ham, saut茅ing the ingredients for 1 minute.





Add the heavy cream and wine to the saut茅 pan. Return to high heat and boil, allowing the cream to evaporate and lightly thicken.





Add the crabmeat and parsley and heat thoroughly. Pour over the chicken breasts and serve hot.
I think this has to be my all time favorite chicken recipe. It's fabulous with couscous! The only change I make is to add 1tsp dried chives along with the dill. You can use canola oil instead of vegetable oil also.





Chicken with Lime Butter


INGREDIENTS


4 tablespoons vegetable oil


6 boneless, skinless chicken breasts


salt and pepper to taste


1 lime, juiced


1/2 cup butter


1/2 teaspoon dried dill weed





DIRECTIONS


Heat oil in a large heavy skillet over medium high heat. Season chicken breasts with salt and pepper. Cook until lightly browned, about 3 minutes on each side. Cover, and reduce heat to low. Cook until no longer pink, and juices run clear, about 10 minutes. Remove chicken from pan, and keep warm.


Drain excess oil from pan. Stir in lime juice, and cook over low heat until it begins to bubble. Stir in butter, 1 tablespoon at a time. Continue stirring until butter becomes opaque, and sauce thickens. Remove from heat, and stir in dill weed. Spoon sauce over chicken, and serve.
Sauted Chicken Breast in White Wine





4 Servings


100% would make this recipe for Sauted Chicken Breast in White Wine again.


Sauted juicy chicken breasts with garlic, lightly seasoned and finished in white wine. My husband just raved and raved over this dish.














Sauted Chicken Breast in White Wine recipe








Sauted Chicken Breast in White Wine Ingredients





4 Chicken breasts boneless %26amp; skinless 1/4 cup Water


2 tbsps Olive oil 1/3 cup All purpose flour


3 cloves Garlic minced or crushed 1 dash Salt


3/4 cup White wine 1 dash Black pepper





Instructions for Sauted Chicken Breast in White Wine


Cover the chicken breasts with flour on all sides. Heat the olive oil in a skillet and add the garlic. When oil is hot add chicken and cook, turning frequently until nearly done. Salt and pepper to taste while cooking. Once chicken is nearly done, remove from skillet. Add wine to skillet and stir, loosening everything from the bottom. Cook until bubbling and add chicken. Finish cooking chicken in wine turning once. Add water if needed to prevent chicken from burning or sticking. Serve when chicken is done but do not over cook.





Main Ingredient: Chicken
WIU FCS 261 Poultry Chef Instructor-John Lawrence


SAUT脡ED CHICKEN BREAST


The simplest thing to do and one of the most difficult to do well





Saute--Fry. One and the same thing except we tend to relate saute to less fat than frying and in the saute, we usually make a pan sauce from the pan reside


while deeper fat is generally not used for further culinary enhancement. Saute means to jump! When the fat jumps, your are cooking properly. Fast cooking


keeps in the juices. Slow cooking means you will allow juices to escape before browning occurs.





Equipment: A heavy bottom pan frying pan is best. In the classroom, use what we have on hand.


Spatula or tongs, dry and liquid measure, measuring spoons, shallow plate or pan, chef's knife,


board, pounder, plastic wrap.


Ingredients:





Boneless chicken breast


1 Tbl. butter see note


1 Tbl. oil


1/4 cup flour


salt and pepper


1/4 cup chicken stock





Mise en place: Properly form the chicken breast into a uniform thickness by pounding lightly


between 2 sheets of plastic wrap. Choose the presentation side of the cutlet. Place flour onto a


plate. Put butter and oil into pan and prepare to heat pan over high heat. On our electric stoves, it is


advisable to have a second burner on medium high to finish the cooking.





Method: Salt and pepper the surfaces of the breast and push it into the flour coat and turn to coat


the opposite side. Make sure the tenderloin is tucked under and adheres to the breast on the side


opposite the presentation side. It will fuse during cooking. Pick up the cutlet and shake gently to


remove excess flour. Place butter and oil into hot pan and shake gently to mix as it heats over high


burner. Just as the butter stops foaming, lay the chicken breast in the pan, presentation side down.


Brown about 3 minutes. Switch burners, or lower heat to medium and turn the breast with the


spatula, not the fork, to brown on tenderloin side. That will take about 4 minutes. Press the breast


with the spatula. It will feel firm. Remove the chicken to a heated plate.





A pan sauce may be made by increasing the heat to high, adding 1/4 cup of chicken stock to deglaze


the pan and cook briefly, scraping up any bits of brown in the bottom of the pan. Herbs, chopped


scallion, garlic and wine make nice additions. If additional ingredients are used, you may wish to


add them to the hot pan before deglazing with stock or wine. Serve the sauce over the chicken


breast or lift the chicken, sauce the plate and serve with the breast on top of the sauce.





Note that the proper amount of fat in the pan is important. If the fat does not touch all of the irregular surfaces of the floured breast, those spots will steam, not


brown. The effect you are seeking is an evenly browned surface. The fat must be hot enough to jump, but not so hot that it smokes at any time during the


heating or cooking phase.