Ingredients
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4
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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
|
1
Done
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Pat Chicken Dry and Season With Salt and Pepper. |
|
2
Done
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Heat Oil in Large Non-Stick Skillet Over Medium Heat Until Shimmering. |
|
3
Done
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Cook Chicken Until Golden Brown and Cooked Through, About 6 Minutes Per Side. |
|
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. |
