Basic Sauteed Chicken recipe


  • 2 pounds boneless, skinless chicken breasts
  • 1 pinch kosher salt
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1/2 cup chicken broth and 1/2 cup dry white wine, or just use 1 cup chicken broth or another tasty liquid of your choosing if the wine is going to be too wine-y for your kids
  • 1 handful fresh chopped parsley

Helpful Tip:

  • -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.