How To Sauté Chicken : easy technique puts dinner on the table in less than 30 minutes

Saute ChickenBecky Luigart-Stayner1 of 5

Pan Sauce Secrets

Enriched by the browned bits from a sautéed chicken breast, a simple pan sauce can transform an everyday boneless, skinless breast into a variety of quick and delicious meals. Learn this basic technique, then customize the sauce with various ingredients for amazingly different results.

The process is simple: Cook chicken breasts, deglaze the caramelized juice and browned bits in the pan with liquid, add a few other seasonings, and you've got a tasty pan sauce. For best results, use a nonstick skillet, and scrape up the sauce thoroughly from the bottom of the pan to get the concentrated 

flavor left behind by sautéing

Saute Chicken Becky Luigart-Stayner2 of 5

Step 1: Trim

For the shortest route to a weeknight dinner, start with a boneless, skinless chicken breast. Or, to save money, buy with skin on and remove it yourself. Either way, obtain the best results here by trimming excess fat and any small pieces of meat attached to the breast

Saute Chicken Becky Luigart-Stayner3 of 5

Step 2: 

Tenderize

Place each chicken breast half between two 

sheets of heavy-duty plastic wrap. Pound to a ½-inch thickness using a meat mallet or a rolling pin. This will ensure the chicken cooks quickly and evenly. Sprinkle with salt and 

pepper

Saute Chicken Becky Luigart-Stayner4 of 5

Step 3: Sauté

Heat oil in a large nonstick skillet over medim-high heat. Add chicken; cook 6 minutes on each side until done. To tell if the chicken is done, pierce it with a fork. If the juices run clear, it's done. Remove chicken from pan and keep warm

Step 4: Deglaze

After removing chicken breasts from the pan, add a liquid to deglaze the pan, scraping the bottom of the pan to loosen browned bits. This will add tremendous flavor to the sauce. You can deglaze with a variety of liquids, including stock, * wine, beer, and spirits, or cider. Now's the time to add savory seasonings such as herbs, spices, shallots, onions, garlic, and whatever you choose

* Tip: We recommend using low-sodium store-brought broth, which will help prevent the sauce from becoming too salty as it  reduces

Step 5: Reduce

After you've added seasonings, cook the mixture for a few minutes until it has reduced into a sauce with the consistency you desire. Most recipes specify how long to reduce, and how much sauce it should yield. Pour the sauce into a measuring cup to be sure that it has reduced enough. After removing from heat, you can finish some sauces by stirring in a touch of cream.

Try it! Practice this technique with the following 8 recipes

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grilled chicken recipe

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CHICKEN IN CREAMY £ Safron Sauce

Chicken in creamy saffron sauce. My mouth is watering. Chicken is so versatile. Enter books have 
been dedicated to numerous recipes for this feathery friend. I will admit, right off the bat, safron is a favorite of mine. It’s expensive I know, but it is so delicious and delicate. By the way, in my book, you can’t go wrong with cream.

Make chicken in creamy saffron sauce on a weekend, to share with your family or friends. Although it sounds fancy you can make this meal in about one hour. Really! Now, I will admit that saffron is kind of expensive, but a little goes a long way. I often get asked: Why is saffron so darn expensive? Is there a substitute? Well, it’s so expensive because it has to be harvested by hand. It takes about 70,000 stems to get a pound of saffron. Holy cow!!! Yup, that’s a lot of stems, and a lot of picking.  Now, as far as a substitute? Sorry, but no! No spice or herb is a good substitute for the delicate taste of saffron.

The word saffron is of Arabic origin: Za’fran,  meaning yellow. Interestingly enough, the Spanish word for saffron is azafran, almost identical to its Arabic counterpart. The deep reddish threads (stigma) of the crocus turn a deep yellow when they come in contact with water. Saffron features prominently  in Persian and Mediterranean cuisine. You can’t possibly make a paella (the typical Spanish seafood and rice dish) or an Adas Polow ( a Persian dish consisting of rice, lentils and raisins) without saffron.  Apart from its use in savory dishes, saffron is also used in cakes and other sweets. More on that later.

Saffron has often played a prominent role in world history.  In ancient Egypt for example, it was used as an additive to perfume, as a dye, and also as medicine. It also had a religious use: saffron cakes were used as offerings the gods.  In ancient Mesopotamia saffron was used as both an aromatic and as an aphrodisiac.  And, in the profitable spice trade of the Middle Ages, it was considered among the most desired spices along with cinnamon, cloves, ginger and nutmeg. According to Greek mythology, the god Hermes accidentally struck his friend Croco lethally wounding him. In the spot where blood dripped, Hermes touched his sword and flowers began to grow.  These flowers were, well… crocuses! Another reference to saffron in Greek mythology has Zeus sleeping on a bed of saffron.

Saffron also appears in the social rituals of antiquity. Saffron was allegedly scattered at the feet of Roman emperors; not surprising given the excesses that characterized the Roman Empire. Along the same vein, saffron is supposed to have been sprinkled on the couches of fashionable homes so guests could breathe in the sweet aroma. I just hope the couches were not white!!!  It was also thrown on the beds of newlyweds in Ancient Rome (Remember saffron’s aphrodisiac use in ancient Mesopotamia?.)

So now that you know more about saffron than you ever thought possible, I think you will enjoy making this delicious chicken in creamy saffron sauce. After all, saffron is a winner in my book, and chicken? Well you can never go  wrong with chicken, or cream! right? If you’re interested in more recipes containing saffron, be sure to check them out on my blog.

            INGREDIENTS

• 2½ lbs. chicken breast
• 1 tsp. Kosher salt
• ½ tsp. cracked pepper
• ⅛ tsp. nutmeg
• 2 egg beaten
• 1 cup flour
• Vegetable oil for pan frying.
• For the sauce:
• 1 Tbsp. olive oil
• 1 shallot minced
• 1 garlic clove minced
• ¾ cup heavy cream
• ½ cup white wine
• ½ tsp. saffron
• 2 Tbsp. chopped parsley

INSTRUCTIONS

.Preheat oven to 200'F

Cut each chicken breast half into two pieces width wise. Lightly 

pound each piece to about ¼" thickness

In a small bowl mix together the salt, pepper and nutmeg

Place beaten egg and flour in two separate shallow bowls ( a couple of pie pans work very well)

Add salt mixture to flour and mix well

Dip the chicken breasts into the egg and then into the flour until they are well coated

Heat oil in a shallow frying pan. Use only enough oil to cover the bottom of the pan

Fry each chicken breast piece for about 3-4 minutes on each side. You might have to add some oil for every batch of chicken breasts you cook

Place the fried chicken breasts in an oven safe platter and place in oven to keep warm

:To prepare the sauce

In the same pan, on medium heat saute the shallot and garlic until shallot is translucent. Deglaze with wine. Scrape up the little bits and continue to cook until most of the wine has evaporated. Add the cream, and saffron. Cook sauce on low for about 5-10 minutes or until nappe consistency

.Remove from heat

Bring the chicken breasts out of the oven and pour saffron sauce over the chicken breasts

.Sprinkle with parsley

Sauce

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honey soy chicken kabobs

Today’s recipe is a simple Citrus Honey Soy Marinade that satisfies a hungry family or a great party platter. Marinate it over Chicken Kabobs for the ideal easy summer grilling dinner....

Hi, all! Hope you had a great Easter weekend! The weather has been beautiful here and it’s time to get the garden together in furious fashion. With spring cleaning, gardening, and Easter all 

converging, simple meals have been the menu lately. You really can’t beat grilling for easy dinners.

 I love to fire up the grill any time of year and definitely don’t wait till the summer. Today’s recipe is a very simple Citrus  Marinade that will satisfy a hungry family. I know that whenever I find something to satisfy both of my biggest critics, it’s a home-run at our house.

 This marinade is perfect for chicken and pork dishes. I will bet that it is awesome with salmon as well, although I have never used it.

If you want to make chicken kabobs with this marinade, cut your meat and vegetables about 1 – 1.5 inches thick. The key is to keep the thickness even. You can use any vegetables you like such as red or green pepper, onions, and mushrooms. Generous pineapple chunks are beautiful when grilled as well. I absolutely love grilled pineapple because of how the grill caramelizes the pineapple edges slightly.

Citrus  Marinade

• 1.5 tbsp vegetable oil
• 3 tbsp tomato paste
• 1/2 cup low sodium soy sauce
• 1/3 cup honey
• 1/2 cup pineapple juice
• 1/2 tsp ground ginger

Whisk all ingredients together in a small bowl. Pour over chicken or pork. Marinate for 2 hours or overnight.

Do you think any season is good for grilling or do you wait until the warmer months? How do you keep it all together making great meals when your family’s schedule is so busy? Let me know in the comments below.

Have a Great Day!

Like this Recipe? Check out these great ideas –

Asian Broccoli Slaw with Ginger Peanut Dressing

Warm Broccoli Cheddar Dip and Wrapping Party

grilled chicken recipe

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Chicken Dinner Recipes Food ..recipes using a favorite weeknight staple : chicken breasts

Use skinless, boneless chicken breasts for all recipes (small = 6 ounces; large = 12 ounces). 1. Basic Sauteed: Season 4 small chicken breasts with salt and pepper. Cook in 2 tablespoons vegetable oil in a large skillet over medium heat until golden, turning once, 12 minutes. Cover; cook 3 more minutes. 2. Lemon-Thyme: Cook Basic Sauteed Chicken (No. 1) in 1 tablespoon each butter and oil. When done, stir in 1 tablespoon each butter and lemon juice, 4 strips lemon zest and 2 thyme sprigs; turn the chicken to coat.

3. Blue Cheese–Shallot: Make Basic Sauteed Chicken (No. 1); remove to a plate. Cook 3 sliced shallots in the drippings, 2 minutes. Add 3/4 cup chicken broth; simmer 5 minutes. Stir in 1 tablespoon butter. Pour over the chicken; top with blue cheese.

4. Hoisin-Plum: Make Basic Sauteed Chicken (No. 1); remove to a plate. Cook 4 diced plums and 1 bunch chopped scallions in the drippings, 2 minutes. Add 1/2 cup chicken broth and 1/4 cup hoisin sauce; simmer 5 minutes. Stir in the juice of 1 lime; pour over the chicken.

5. Apple-Mustard: Make Basic Sauteed Chicken (No. 1); remove to a plate. Cook 1 chopped apple in the drippings, 2 minutes. Add 3/4 cup chicken broth; simmer until reduced by half. Stir in 1 tablespoon grainy mustard; pour over the chicken.

6. Stuffed: Mix 3/4 cup shredded mozzarella, 2 ounces goat cheese and 1 tablespoon chopped chives. Cut a pocket in the side of 4 small chicken breasts; fill with the cheese. Cook as for Basic Sauteed Chicken (No. 1).

7. Saltimbocca: Make Basic Sauteed Chicken (No. 1), topping each breast with2 sage leaves and wrapping with 2 slices of prosciutto before cooking. Top each with a slice of provolone during the last minute.

8. Mushroom: Make Basic Sauteed Chicken (No. 1); remove to a plate. Cook 1 chopped shallot and 1 pound sliced mushrooms in the drippings, 4 minutes. Add 3/4 cup red wine and 1 cup chicken broth; cook until reduced by half. Stir in 2 tablespoons each butter and chopped parsley; pour over the chicken.

9. Piccata: Make Basic Sauteed Chicken (No. 1); remove to a plate. Add the juice of 2 lemons and 3/4 cup chicken broth to the drippings; simmer until reduced by half. Stir in 2 tablespoons each capers, chopped parsley and butter; pour over the chicken.

10. Leek-Grape: Make Basic Sauteed Chicken (No. 1), adding 1 chopped leek before covering. Remove the chicken to a plate. Add 2 cups grapes and 1/2 cup each cream and chicken broth to the pan; simmer until reduced by half. Add 1 tablespoon grainy mustard and some chopped parsley; pour over the chicken.. 

soup recipes

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