Sautéed Boneless, Skinless Chicken Breasts with Pan Sauce — Three Many Cooks

Name: Sautéed Boneless, Skinless Chicken Breasts with Pan Sauce — Three Many Cooks
Ingredients: 2 tablespoons butter; 1 tablespoon oil; 4 boneless chicken breast halves, trimmed of fat and tenderloin removed and pounded with the dull side of chef's knife until more or less even textured; Salt and ground black pepper; ¼ cup flour measured into a pie plate or other shallow pan; Pan sauce (recipes follow); Liquid: 6 tablespoons low-sodium chicken broth; 2 tablespoons rice wine vinegar; Flavoring: 2 tablespoons prepared chutney, such as Major Grey’s; ¼ teaspoon curry powder; Fat: 1 tablespoon butter; Liquid: ½ cup orange juice; Flavoring: 1 teaspoon Dijon mustard; ½ teaspoon minced fresh rosemary leaves; 2 tablespoons lemon juice; Flavoring: 2 teaspoons drained capers

threemanycooks.com

Delicate boneless chicken breasts sautéed to perfection, served with a flavorful pan sauce—perfect for a quick and tasty main course.

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Ingredients

2 tablespoons butter
1 tablespoon oil
4 boneless chicken breast halves, trimmed of fat and tenderloin removed and pounded with the dull side of chef's knife until more or less even textured
Salt and ground black pepper
¼ cup flour measured into a pie plate or other shallow pan
Pan sauce (recipes follow)
Liquid: 6 tablespoons low-sodium chicken broth
2 tablespoons rice wine vinegar
Flavoring: 2 tablespoons prepared chutney, such as Major Grey’s
¼ teaspoon curry powder
Fat: 1 tablespoon butter
Liquid: ½ cup orange juice
Flavoring: 1 teaspoon Dijon mustard
½ teaspoon minced fresh rosemary leaves
2 tablespoons lemon juice
Flavoring: 2 teaspoons drained capers