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3-Step Chicken
Use this simple pan-sautéed chicken as the base for your saucy chicken dishes: Sweet and Sour Chicken or Chicken Normandy
2 Serving
10 Minutes
250 Calories
Ingredients
- 4 boneless, skinless free-range chicken breast halves
- 1/2 tsp kosher salt
- 1/4 tsp ground black pepper
- 1/4 cup all-purpose flour
- 1 tbsp canola oil
- 1 tbsp unsalted butter
Method
- Step 1: Season your free-range chicken with kosher salt and pepper on both sides. Place your chicken in flour and lightly coating both sides. Take off the excess.
- Step 2: Grab a skillet (preferable non-stick) and heat your oil over medium-high heat. Add your butter. Make sure that it's melted. Place your chicken pieces in the skillet top-side down. Reduce down the heat to medium and sauté for 7 minutes, turning once, or until lightly golden on each side. Transfer your chicken to a plate and keep warm.
- Step 3: Leave the drippings in skillet. To make one of the delicious sauces listed above, add your ingredients and deglaze the pan (scrape it to loosen the cooked bits).
