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Sauteed Chicken, Served Two Ways | Gourmet Gastronomer

Sauteed Chicken, Served Two Ways

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Submitted by Danny Gabriner on Fri, 12/12/2008 - 13:32
in
Chicken is such a basic meat to cook with, that sometimes I forget that even the simplest ways of cooking it taste delicious. In the past few nights, I've made the chicken twice the same way, but have changed the sauce and sides to make it a completely new meal. To make the chicken, put salt and pepper on boneless skinless breasts (or any other piece), and then coat them in flour. To fry them, heat up some butter on medium-high (I used 1.5 tablespoons for 2 chicken breasts) until it starts to get a bit brown. Add in an equal amount of olive oil, and then throw the chicken on. The chicken cooks for around 4 minutes on each side, and you want the heat as high as possible without burning the butter. When I made it, I had the heat a bit too high, and I got a bit of blackened butter, but somehow it ended up working fine, and tasting delicious, in the sauce. The first time I made this, I ended up making a veloute sauce, and serving it with fettuccine in a bechamel sauce. The second time I made this, I used a made a balsamic citrus sauce, and cooked up some lentils with spinach and soy sauce, served over rice. Â Both recipes are from Joy of Cooking. Â

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