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Sauteed Chicken Breasts for Salads


American Sauteed Chicken Breasts for Salads Dinner
Chef: Harley

Cook: 0 Hrs & 0 Mins

Prep: 0 Hrs & 15 Mins

American

Dinner

1 Serving




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Short Description

We Love Chicken Salads at Our House, but When I Read This, (out of Cooks Country Magazine to Which I Subscribe, June/july 2007), I Decided That This is the Way I Will Do Chicken Breast for Chicken Salad from Now On! No More Poached Chicken Breast for Us. Well Take the Flavor Punch of the Sauteeing...slapping Myself on the Forhead...why Didnt I Ever Think of This?!



Ingredients

4 boneless skinless chicken breasts; 2 Tbsp vegetable oil; Salt and pepper, to taste

Cooking procedure

Pat chicken dry and season with salt and pepper.. Heat oil in large non-stick skillet over medium heat until shimmering.. Cook chicken until golden brown and cooked through, about 6 minutes per side.. Transfer to a plate and refrigerate until chilled, about 30 minutes, then cut into 1/2 inch dice.. Can be held in refrigerator up to 2 days.

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