Source: Joy of Cooking
Rating: 9/10
Sauteed, this chicken should be a rich nut-brown on the outside, tender and juicy on the inside. The secret to success is high heat. If the oil is hot enough, the chicken will take only about 4 minutes per side to cook through.
Sprinkle both sides of breast with salt and pepper
Put flour on a plate. Coat the chicken on both sides with the flour; shake off the excess.
In a heavy 10 to 12 inch skillet, heat butter over medium heat until fragrant and nut brown. Add olive oil and swirl together.
Saute chicken for exactly 4 minutes. Using tongs, turn the chicken and cook until firm to the touch, 3 to 5 minutes more.
Ingredients
Directions
Sprinkle both sides of breast with salt and pepper
Put flour on a plate. Coat the chicken on both sides with the flour; shake off the excess.
In a heavy 10 to 12 inch skillet, heat butter over medium heat until fragrant and nut brown. Add olive oil and swirl together.
Saute chicken for exactly 4 minutes. Using tongs, turn the chicken and cook until firm to the touch, 3 to 5 minutes more.