Best Sauteed Chicken Breast With Clover Honey And Chili Recipes

SAUTEED CHICKEN BREAST WITH CLOVER HONEY AND CHILI

Steps:

• Season the strips of chicken breast with salt, pepper and the ground cumin.
• Heat a skillet with the olive oil until hot but not smoking.
• Add the chicken to the pan, spreading the chicken out to evenly cook the strips.
• Cook the chicken until golden-brown, add the chopped shallots and continue to cook, giving the pan a good stiff flip every now and then.
• Add the honey and vinegar to the pan, removing chicken to plate while sauce is completed.
• Be careful of the volatile combination of hot honey and vinegar.
• Quickly stir in the chili paste and the stock, bring to the boil and reduce the sauce quickly by 1/4.
• Add the sour cream and heat until just below the boil, stir in the cilantro leaves, plate and garnish with the toasted pecans.

TASTY SAUTEED CHICKEN BREASTS

Steps:

• Rinse and pat dry the chicken breasts.
• Place all the dry ingredients in a large ziploc bag and shake.
• One at a time, place chicken breasts in the flour mixture. Pat and toss to coat. Shake off any excess flour. Throw away the excess.
• Heat oil in a skillet over medium heat. Once heated place chicken in the skillet and cook until golden brown, flip and brown the 2nd side.
• Once all the pieces are browned on both sides, REDUCE the heat to the lowest cooking temperature. Cover & tip the lid to let any excess steam escape. Cook until juices run clear and chicken is no longer pink. Approximately 20- 30 minutes longer.
• Cooking time will depend on the thickness of the breast. Adjust cooking time accordingly. Do not overcook and dry out.
• Serve with basmati rice or broad egg noodles and bernaise sauce on the side. Ladle over rice, chicken as desired. If not making homemade sauce, I prefer Knoor brand.

SAUTEED CHICKEN BREASTS

Steps:

• Wash and trim chicken breasts.
• Heat oil and butter in frying pan.
• Brown chicken on both sides.
• Remove from pan.
• Add thyme, salt, pepper and onion to pan and cook about 2 minutes.
• Add broth and mix well.
• Return chicken to pan and cook covered for 15 minutes or until done.
• Remove chicken to serving plate, keep warm.
• Add the minced garlic and reduce the sauce by one half.
• Add red pepper flakes and pour over chicken or pour into smaller dipping bowls.

SAUTEED CHICKEN BREASTS WITH BALSAMIC VINEGAR PAN SAUCE

Steps:

• Combine broth, vinegar, and honey in a small bowl.
• Melt butter and heat oil in a large nonstick pan over low heat.
• Place flour in a shallow pan or dish.
• Dredge chicken in flour and shake off excess.
• Sprinkle chicken with salt and pepper.
• Increase heat to medium-high; heat for 2 minutes or until butter browns.
• Add chicken to the pan and cook for 4 minutes per side or until golden.
• Remove chicken from pan and keep warm.
• Add shallots and saute 30 seconds.
• Add broth mixture and bring to a boil; cook for 3 minutes or until the liquid is reduced to 1/2 a cup.
• Serve sauce over chicken and garnish with parsley.

SAUTEED CHICKEN BREASTS WITH SOY GLAZE

Steps:

• Cook the chicken in oil in a large skillet until done.
• Remove from the pan and turn the heat to medium-low.
• Mix the first four ingredients.
• Add to skillet and let bubble for 1 to 2 minutes.
• Return the chicken to the skillet, turn the heat to high, and cook, stirring frequently, until much of the liquid has evaporated.