Sauteed Chicken Breast
Sauteed Chicken Breast

Hey everyone, it’s John, welcome to our recipe page. Today, we’re going to make a special dish, sauteed chicken breast. It is one of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

Sautéed Chicken Breasts. this link is to an external site that may or may not meet accessibility guidelines. Categories: Healthy Chicken Breast Chicken Recipes Poultry Main Dish Gluten Free Low Sodium Diabetes-Friendly Low Calorie Low-Carb. Roast Chicken Breasts with Chinese Butter Sauce.

Sauteed Chicken Breast is one of the most well liked of current trending meals in the world. It’s appreciated by millions daily. It’s simple, it is quick, it tastes delicious. Sauteed Chicken Breast is something that I’ve loved my whole life. They’re fine and they look fantastic.

To begin with this particular recipe, we must prepare a few ingredients. You can have sauteed chicken breast using 5 ingredients and 4 steps. Here is how you can achieve it.

The ingredients needed to make Sauteed Chicken Breast:
  1. Prepare 1 large chicken breast butterflied
  2. Make ready Kosher salt
  3. Take Course black pepper
  4. Get Olive oil
  5. Take Soy sauce

With so many different recipes out there for sauteed chicken breast, it is hard to pick one to use. We have sautéed chicken breast recipes for every night of the week. From rich and creamy to light and tropical, find a meal everyone will love, here. Reviews for: Photos of Sauteed Chicken Breasts with Creamy Chive Sauce.

Instructions to make Sauteed Chicken Breast:
  1. Add Olive oil to a cast iron skillet
  2. Season both sides of chicken breast with salt and pepper, let sit for about 5 min.
  3. When skillet is hot, lay chicken in turn chicken over then, shake soy on each side for added flavor chicken is done at 165, or when juices run clear.
  4. Add a side dish and, and enjoy

DIRECTIONS Wash and trim chicken breasts. Preparation Pat chicken dry and season with salt and pepper. Sprinkle chicken breasts on both sides with salt and pepper. Cut the kernels from the ears of corn. Heat butter in a skillet large enough to hold the breasts in.

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