Sautéed Boneless, Skinless Chicken Breasts


by: Barbie Cooking

Chicken breasts are a lot tastier cooked with their bone and skin intact, but there are ways to enhance the flavor of boneless, skinless breasts. You can always serve them with a sauce - the sauces served with bone-in, skin-on sautéed chicken breasts work for boneless breasts, too - or you can coat them. If you are cooking a boneless breast with no flour or breading, sauté it over the highest heat possible so that it browns, which will accentuate its flavor. Keep in mind that the oil you use to sauté the breasts is not absorbed by the chicken, so you don't need to count the calories. Makes 4 main-course servings.


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serves: 4

3 tablespoons olive oil (or canola oil)

4 boneless, skinless chicken breasts



Nutrition Facts
Sautéed Boneless, Skinless Chicken Breasts

Servings Per Recipe: 4

Amount per Serving

Calories: 90

  • Total Fat: 10.1 g
  •     Saturated Fat: 1.4 g
  •     Trans Fat: 0 g
  • Cholesterol: 0 mg
  • Sodium: 0.2 mg
  • Total Carbs: 0 g
  •     Dietary Fiber: 0 g
  •     Sugars: 0 g
  • Protein: 0 g

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1.  In a skillet just large enough to hold the breasts, heat the oil over high heat. Season the breasts on both sides with salt and pepper. When the oil begins to smoke, add the breasts and cook, turning once, for about 4 to 6 minutes on each side, or until they bounce back to the touch. Pat the breasts with paper towels to remove any burned oil before serving.

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