Thursday, July 20, 2006

Sauteed Chicken

6 boneless, skinless chicken breasts
2 T. butter
2 T. olive oil
salt and pepper, to taste
2 cloves garlic, pressed
1/2 C. chopped onion
1 C. white wine

  • Season the chicken with salt and pepper
  • Heat butter and oil in skillet, add chicken
  • Cook until golden brown, about 5-6 min per side
  • Remove chicken from skillet, keep warm
  • Add garlic and onion to juices in the skillet and fry for one minute
  • Add the wine to the skillet to deglaze the pan. Cook for 2 minutes, then return chicken to pan
  • Cook for 8-9 minutes longer, uncovered. Serve immediately.

*For bone-in, skin-on chicken breasts, fry chicken for about 25 minutes, turning often. Follow the remaining instructions.

recipe compiled by Jacki Wolfe

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