Best Sauteed Chicken Breast With Clover Honey And Chili Recipes

Sauteed Chicken Breast With Clover Honey and Chili image

Provided by byZula

Categories Chicken

Time 1h

Yield 4 serving(s)

Number Of Ingredients 13

1 lb boneless skinless chicken breast, sliced thin strips
salt, to taste
fresh ground black pepper, to taste
1 teaspoon ground cumin
2 tablespoons olive oil
3 tablespoons finely-chopped shallots
1/2 cup clover honey, slightly warmed
3 tablespoons sherry wine vinegar
3 tablespoons medium hot chili paste, ancho chilies
1 cup chicken stock
1/4 cup sour cream
4 tablespoons chopped cilantro leaves
1/2 cup pecans, roughly chopped, and toasted

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.

Sauteed Chicken Breasts image

Provided by Paka1931

Categories Chicken

Time 40m

Yield 4 serving(s)

Number Of Ingredients 10

1 tablespoon olive oil
1 tablespoon butter or 1 tablespoon margarine
1/2 teaspoon dried thyme (regular or lemon)
1/4 teaspoon salt
1/2 teaspoon pepper
1 cup chicken broth or 1 cup chicken bouillon
1 medium onion, minced
1 -2 garlic clove, minced
1 teaspoon hot pepper flakes (optional)
4 boneless skinless chicken breasts, washed and trimmed

Steps:

Sauteed Chicken Breasts With Soy Glaze image

Provided by Reddyrat

Time 20m

Yield 3-4 serving(s)

Number Of Ingredients 6

1/2 cup soy sauce (low-sodium recommended)
1/3 cup water
1/4 cup mirin (sweet rice wine)
1 teaspoon minced fresh ginger
1 lb boneless skinless chicken breast, chopped
1 tablespoon olive oil

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.

Tasty Sauteed Chicken Breasts image

Provided by Chicagoland Chef du

Time 35m

Yield 3-4 serving(s)

Number Of Ingredients 6

3 -4 chicken breasts, boneless, skinless, meaty
1/3 cup flour
1/2 teaspoon sea salt
1/8 teaspoon onion powder
1/8 teaspoon garlic powder
3 -4 tablespoons olive oil, more if needed

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.