Boneless, skinless chicken breasts are an excellent source of protein, but their low-fat content makes them prone to being dry and flavorless. You can keep chicken breasts juicy and delicious with careful cooking. Forget flavorless poaching or dreary sauteed chicken in favor of a classic French cooking method in this stove-top dish. Use these tender and delicious chicken breasts on top of pasta dishes and salads, or serve as a main dish with your favorite sides.
Trim excess fat and any discoloration from the chicken breasts.
Place each chicken breast between two layers of wax paper or plastic wrap. Pound to an even thickness with a meat mallet.
Combine salt, pepper and your favorite herbs with 1/4 to 1/2 cup of flour, depending on the amount of chicken you're preparing.
Dip each chicken breast in the flour mixture, coating it lightly.
Heat the saute pan over medium-high heat. Add 1/2 tablespoon of butter and 1/2 tablespoon of olive oil to the hot pan.
Place the chicken breasts in the hot oil. Shake the pan to keep the flour from coloring, but allow it to form a crust on the chicken.
Reduce the heat to low and cover the pan. Cook for 10 minutes, turning once.
Remove from the heat. Leave the pan covered for 10 minutes without disturbing it.
- "The Joy of Cooking"; Irma S. Rombauer; 1975
- Kaune's Neighborhood Market: Breast of Chicken Cockaigne
- The Kitchn; How to Cook Moist and Tender Chicken Breasts Every Time; Faith Durand; February 2011