Chicken Saute Plus

Instructions

• Sprinkle chicken with salt and pepper.
• In 10-inch skillet, heat oil over medium heat. Add chicken and sauté about 7 minutes, or until golden brown. Turn and cook 6 to 7 minutes more, or until just cooked through. Transfer chicken breasts to plate (cover loosely to keep warm).
• Make pan sauce of choice. Return chicken to pan and heat, spooning sauce over chicken, until heated through.

Balsamic Sauce

• Sauté chicken as above. Pour off all but a light skim of fat from pan. Add balsamic vinegar and tomato paste, stirring to incorporate any pan drippings, and cook 3 minutes. Add chicken broth and cook 3 minutes.
• In small bowl, with fingers, knead together butter and flour. Whisk into pan and cook 2 minutes, or until sauce is lightly thickened.

Rich Bourbon Sauce:

• Sauté chicken as above. Pour off all but a light skim of fat from pan. Off heat, add bourbon. Return pan to heat, carefully ignite bourbon, and cook until flame subsides. Add chicken broth, black pepper, and salt. Bring to a boil and cook 4 minutes.
• In small bowl, with fingers, knead together butter and flour. Whisk into pan and cook 2 minutes, or until sauce is lightly thickened.

Light Tomato Sauce with Thyme:

• Sauté chicken as above. Pour off all but a light skim of fat from pan. Add garlic and cook 1 minute. tomatoes and thyme and cook 3 minutes. Add chicken broth and salt and simmer until sauce is lightly thickened.
• Please Note: Nutritional values listed may vary from final results depending on actual measurements and brands used to prepare the recipe. The values are listed for the Balsamic Sauce version.