Sauteed Chicken Breasts For Salads Recipes

Steps:

• Pat chicken dry and season with salt and pepper.
• Heat oil in large non-stick skillet over medium heat until shimmering.
• Cook chicken until golden brown and cooked through, about 6 minutes per side.
• Transfer to a plate and refrigerate until chilled, about 30 minutes, then cut into 1/2 inch dice.
• Can be held in refrigerator up to 2 days.

Steps:

• Heat the oil to 350 degrees F in a large saute pan over medium-high heat.
• Season the chicken breasts with salt and pepper. Season the flour with some seasoning salt. Lightly dredge both sides of the chicken in the seasoned flour, and then dip in the egg wash, letting the excess drip off, and then dredge in the seasoned flour again. Place the breaded chicken in the saute pan and fry until crisp and golden brown.
• In a large bowl, toss together the romaine, tomatoes, and red onions with some of the Sweet Dijon vinaigrette. Slice the fried chicken breasts and arrange on top of the salad.
• Combine the mustard and vinegar in a small bowl. Whisk the olive oil in a slow, steady stream. Season with sugar, salt, and pepper.
• Yield: 4 servings

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.