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Essential Chicken Saute

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Member since 2007

Serves 4 | Prep Time 15 | Cook Time 15 mins


1. 4 (4 ounce) boneless skinless chicken breast halves
2. 1/4 cup all-purpose flour
3. 1/2 teaspoon salt, or to taste
4. Freshly ground pepper, to taste
5. 1 tablespoon extra-virgin olive oil or canola oil

1. Trim visible fat from chicken breasts. Remove the tenders (the long thin flaps); reserve for another use (see Tip). Place trimmed chicken breasts between 2 pieces of plastic wrap. Pound with a rolling pin, meat mallet or heavy skillet until flattened to an even thickness, about 1/2 inch. Combine flour, salt and pepper in a shallow glass dish. Dredge chicken in seasoned flour, shaking off excess.

2. Heat oil in a large nonstick skillet over medium-high heat. Add chicken and cook until well browned and no longer pink in the center, 4 to 5 minutes per side. Transfer to a plate, cover and keep warm.

3. Continue with the sauce of your choice, as directed in Step 3 of Mango Sauce, Creamy Mushroom & Leek Sauce or Provencal Sauce.

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