Your chicken recipes need not be very fancy as long as you’re preparing them the right way. Properly sautéed chicken breasts can be a real delight. Once ready, you can make simple pan sauce and eat them or you could slice them up and use in a salad or pasta, even fill up sandwiches or burritos. This recipe can be combined with a side dish of sautéed mushrooms to really give the chicken that extra zing. Buttered egg noodles also make a nice addition; mouth-watering juices seeping over the plate, providing for some perfect seasoning.

Here’s what you’ll need beforehand:

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  • 2 pounds boneless, skinless chicken breasts
  • 1 pinch kosher salt
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1/2 cup chicken broth and 1/2 cup dry white wine, or just use 1 cup chicken broth or any other taste-inducing liquid – some prefer keeping the wine away from the kids
  • 1 handful fresh chopped parsley[/list]

 

Take this into account before starting to cook:

Big and thick chicken breasts tend to take a long time to cook and the middle part often isn’t very exciting to taste. Use relatively smaller chicken breasts and cut each in half to make 2 skinnier breasts. You could also pound them with a meat tenderizer. In a non-stick pan, you might observe the chicken’s not quick to brown, and it’s this brown texture that gives way to that tantalizing flavor. You can certainly use a non-stick pan; simply turn up the heat a little as you want the chicken to get nice and brown, without getting burned. It may seem like it’s sticking a little, but once it takes a deep brown color, it will loosen itself. Slicing the breasts up crosswise before serving allows more sauce to seep inside and this is exactly what you want.

How to make it

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  • Trim the chicken breasts if they haven’t been trimmed already. Kitchen scissors work great for snagging off bits of fat.
  • Patting them dry with paper towels helps them brown better. Sprinkle with a little kosher salt.
  • Heat a fairly large pan over medium heat. Add butter which melts and foams. Adding olive oil stops the butter from burning.
  • Once the fat gets very hot (without turning black), add chicken breasts in one layer.
  • Let them sit for 5 minutes or so until the bottom takes a nice, crusty brown texture.
  • Use tongs to flip them over while they brown. Cook for another 4 minutes until the bottom is completely brown and the chicken is cooked completely.
  • Place the breasts on a heat-proof plate and put it into an oven set to 200ºF. You can deglaze the pan in the meantime.
  • Pour in the wine and scrape with a spatula; this dissolves all the browned chunks as the wine bubbles in the hot pan.
  • Once the wine cooks down halfway, add the broth. Turn heat to high and cook until sauce seems syrupy.
  • Check for salt levels. Drizzle the sauce over the chicken, sprinkle with parsley and you’re all done.[/list]

At times, the chicken may appear browned but hasn’t cooked well enough. In that case, leave it in the pan as you make the sauce so that it can simmer in there for a while. Time to let loose your worries and indulge!