Ingredients
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4
-
2
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-
-
-
-
-
-
-
-
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Directions
Sauteed Chicken Breasts for Salads,We love chicken salads at our house, but when I read this, (out of Cook’s Country magazine to which I subscribe, June/July 2007), I decided that this is the way I will do chicken breast for chicken salad from now on! No more poached chicken breast for us. We’ll take the flavor punch of the sauteeing…Slapping myself on the forhead…why didn’t I ever think of this?!,Very good recipe. I had only made chicken in the oven and on the grill before this so it was a totally new experience for me and it turned out great. I over salted it a little so I’ll use less next time but is definitely one I will be using again in the near future!,This is one of those recipes that is so basic and simple that it’s tempting to add a little of this and a dash of that.Don’t do it! It’s perfect as is! Just what I was craving. Thanks for posting this gem of a recipe.
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Steps
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1
Done
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Pat Chicken Dry and Season With Salt and Pepper. |
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2
Done
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Heat Oil in Large Non-Stick Skillet Over Medium Heat Until Shimmering. |
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3
Done
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Cook Chicken Until Golden Brown and Cooked Through, About 6 Minutes Per Side. |
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4
Done
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Transfer to a Plate and Refrigerate Until Chilled, About 30 Minutes, Then Cut Into 1/2 Inch Dice. |
|
5
Done
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Can Be Held in Refrigerator Up to 2 Days. |
