Basic Sauteed Chicken Recipes

Steps:

• Melt butter in a large skillet over medium high heat. Add chicken and sprinkle with garlic powder, seasoning salt and onion powder. Saute about 10 to 15 minutes on each side, or until chicken is cooked through and juices run clear.

Steps:

• Cut chicken breasts into 1 1/2-inch slices about 1/4-inch thick. Season with salt and pepper. Combine flour, red pepper flakes, garlic powder, and onion powder in a large bowl. Add chicken and toss well. Add soy sauce, sesame oil, and honey; stir to coat.
• Heat olive oil in a skillet over medium-high heat. Add chicken and cook, stirring occasionally, until golden brown and juices run clear, 10 to 15 minutes.

Steps:

• Heat the oil in a medium skillet over medium-high heat until shimmering. Season both sides of the chicken breasts with salt and pepper, and place them skin side down in the pan. Cook, turning once, until firm to the touch, about 5 minutes per side. Transfer the chicken breasts to a plate.
• Add the lime juice to the skillet, and scrape up any browned bits that cling to the pan with a wooden spoon. Add the chicken broth and ginger, and bring to a boil. Off the heat, add the basil and mint to the pan and swirl the pan to combine.
• Divide the chicken between the 2 plates and spoon the herb sauce over the chicken. Serve.

Steps:

• Wash and trim chicken breasts.
• Heat oil and butter in frying pan.
• Brown chicken on both sides.
• Remove from pan.
• Add thyme, salt, pepper and onion to pan and cook about 2 minutes.
• Add broth and mix well.
• Return chicken to pan and cook covered for 15 minutes or until done.
• Remove chicken to serving plate, keep warm.
• Add the minced garlic and reduce the sauce by one half.
• Add red pepper flakes and pour over chicken or pour into smaller dipping bowls.

Steps:

• Season chicken pieces with salt and pepper.
• Melt 2 tablespoons butter (or combination butter and olive oil) in a large skillet over medium heat. Add chicken pieces, skin side down. Cook about 10 to 15 minutes until chicken is golden brown.
• Turn chicken pieces and cook another 10 to 15 minutes. Continue cooking and turning over occasionally and cook an additional 10 to 15 minutes, for a total of 30 to 40 minutes. Remove chicken and keep warm.
• Pour off any fat in the skillet, then add shallots or onion (any type you prefer), cook briefly. Add wine, scraping skillet bottom to remove loose chunks, until wine is reduce by about half.
• Add chicken broth and simmer, stirring, about a minute, or until you have about 1/2 cup sauce. Add salt and pepper to taste. Swirl in one tablespoon of butter. Pour sauce over chicken and serve.