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Best used for quick-cooking boneless cuts, sauteing is all about temperature. Start with a hot pan, and cook the chicken in batches so that it browns easily. You can also make a sauce in the same pan.

Source: Everyday Food, May 2009
Total Time Prep Servings

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166
  • grandessa1
    18 JUN, 2018
    Sorry, I've been making this for many years, and the breasts gently and season, then dredge in flour with a bit of Baking Soda ( it adds a tiny crunch) I sautee in a mix of Butter and Olive oil...I sautee about 2 min. on first side and 1 min. on other side...I remove toa plate and tent with foil...I then add just a tad more Butter and toss in mushrooms over med. High heat till they start to release their liquid...Then, I sprinkle a bit of flour and cook about 70 seconds, stirring, then add 3/4 cup Chardonnay and 3/4 cup of Sodium Free Chicken Stock...toss in about a teaspoon of powdered chicken bouillon (for added flavor) stir constantly until desired consistency. Add Chicken and Mushroom back in and Simmer on Low heat for about 5 minutes. Always taste sauce before serving in order to know what it needs! A dash or tow of Lea & Perrins Worcestershire sauce takes this to a whole new level.I know this sounds like a lot, but it does not take any more time, I promise! Hope you will try it!
    Reply
  • MS10689530
    24 MAY, 2016
    This was virtually flavorless. If I were to make it again, which I doubt I will since I have plenty of chicken recipes, I would add garlic and probably use marsala wine
    Reply
  • MS10223382
    10 SEP, 2012
    Ive been cooking a long, long time. It was so nice to review the basics once again. Sometime we try to hard. this was simple and delicious. thank you Sarah.
    Reply
  • Anna in Seattle
    20 JUL, 2012
    I loved this recipe! Fast and simple, and we already had all the ingredients. I used Marsala wine, since I already had an open bottle of it, and a mixture of parsley, basil, and oregano. Also, since the recipe called for cutlets, I pounded chicken breasts into thin cutlets between two pieces of wax paper.
    Reply
  • mcsquared
    15 MAY, 2012
    This was very tasty and very simple to make. I think the EveryDay Food with Sarah Carey feature is great. I am really enjoying it.
    Reply
  • jstock255
    15 MAY, 2012
    I would like to be able to print these delicious recipes. However, is there a way to print ONLY the recipe, & not everything surrounding it on the page?
    Reply
  • anjfrompa
    18 SEP, 2011
    This was amazing and so easy! I used marsala instead of a dry white and it came out wonderful. The marsala camalized and coated the chicken beautifully.
    Reply
  • RachelValley
    2 JAN, 2011
    Thanks for this recipe!! This is my favorite go-to for chicken. We have it every month easily. We like to substitute or cut the white wine with cooking sherry. And the herbs are also can be experimented with (although the mint combo is the winner!) Also, the ease of this recipe means my hubby will make it for the family as well!
    Reply
  • kaylarae
    4 AUG, 2010
    yummmmm! I used parsley, mint, and chives and it was delicious!
    Reply
  • LPerlman
    13 MAY, 2010
    This was very easy and good, made it like a beurre blanc (sorry cant spell to save my life) with wine reduced added butter and herbs then topped chicken. Excellent and quick. served with pasta salad with arugula, goat cheese and c. beans. found on this site in graduation recipes. loved that too, better than it looked.
    Reply

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