Master Saute

Master Saute
Servings: 4 Prep 5 mins Cook 6 mins


  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 1/2 pounds boneless, skinned chicken breasts, pounded thin
  • 2 tablespoons flour
  • 2 tablespoons butter

Make It

1. Salt and pepper chicken. Dredge with flour.

2. Heat butter in large skillet over medium-high heat. When butter starts to brown, add chicken; saute 3 minutes per side or until cooked. Makes 4 servings.

Raisins and Pine Nuts:

3. Remove chicken to platter; keep warm. To skillet over medium-high heat, add 1 cup dry white wine or broth, 1/2 cup raisins, 1/2 cup pine nuts, 1/2 teaspoon dried rosemary, 1/4 teaspoon salt, pinch pepper; cook, scraping browned bits from pan.