Basic Sauteed Chicken

Make the simple pan sauce and eat them as is, or slice them up to top a salad or pasta or to fill sandwiches or burritos. Try combining this recipe with a side of easy sauteéd mushrooms as they go very well with chicken. Buttered egg noodles make a great accompaniment, since the delicious juices seep over on the plate and season them perfectly.

TIPS
Thick breasts take too long to cook, and the middle insists on remaining bland. Use very small chicken breasts, cut each one in half to make 2 skinnier breasts, or pound them using a meat tenderizer.

In a non-stick pan, the chicken may be disinclined to brown correctly, and the brown is where the flavor is here. Try to use a non-non-stick pan.

Don't be afraid of heat. You want to brown the chicken very well, and you want to do this before the inside turns to quilt batting. The chicken will seem, at first, like it's sticking, but once it's properly browned it will loosen itself as if by magic.

Slice each breast up crosswise before serving: this allows the sauce to get inside, making it more appealing to eat.