Kitchen Basics: Sauteed Chicken Breast

Ever want a fool proof cooking method that is impressively excellent and super easy? Learn to saute a chicken breast.

Use boneless/skinless chicken breast. Trim off the icky bits. I like to pound the breasts so that they are of uniformish thickness . . . put between saran wrap, and smack with a heavy pot. Pat dry with paper towel. Season liberally with seasoning of your choice (if the seasoning is salt free, make sure you salt lightly too.) I personally like Market Spice Seasoning from Market Spice in Seattle. After seasoning, toss the breasts in plain flour . . . knock off all excess flour. You want the thinnest possible layer of flour.

In large, cast-iron frying pan, heat two tablespoons each of olive oil and unsalted butter over med-high heat. When the butter is bubbly, put the breasts in the pan. DO NOT TOUCH. Let cook 4 minutes. (you can tick the heat down to medium if it seems to be frying too high) Flip the breasts . . . cook another 3-4 minutes. Let rest a few minutes before serving. I usually put them in a 300 degree oven for 5-10 minutes while I finish up what ever else I'm serving.

The breasts will be perfectly cooked, juicy, flavorful, and attractively browned. After you remove the meat, you can add a bit of chopped garlic or finely chopped onion and a squeeze of lemon juice and chicken broth to make a quick sauce. Or, you could skip the lemon juice and use a bit of wine with the broth for the sauce. I also like a bit of caper in the sauce . . . or chopped fresh parsley.