See Also: Chicken / Poultry · Main Dishes
Chicken Breast Saute
From Dorothy McNett's Recipe Book at www.dorothymcnett.com.
1-2 chicken breasts, skinned and boned
1 teaspoon Dijon mustard
sprinklings of salt and pepper
1/8 teaspoon paprika or Zip
pinch of dried oregano or other dried herbs (Italian seasoning, etc)
1 teaspoon extra-virgin olive oil (DMP is good!)
1 teaspoon unsalted butter
1 fresh Bartlett pear, diced
1 small onion, diced or 2 tagblespoon Just Dried Onion
4 tablespoons white wine
snipped fresh parsley
Wash and dry the chicken breasts. Spread a little mustard over each and then sprinkle with salt, pepper, paprika or Zip, and your choice of herbs. Heat a good quality heavy bottomed skillet over medium high heat, adding the oil and butter. When the oil and butter is hot, but not burning, quickly add the chicken pieces. Reduce heat. Cook for 3-4 minutes on each side, or until the chicken is done. Remove to a plate. Put the skillet back on the heat. Cook the pears with the onion several minutes. Pour over chicken. Heat skillet again and when the juices are really hot, quickly add the wine. With a super spatula, or wooden spoon, stir to pick up all the little crispy things, making a glaze. Drizzle over the chicken breasts. Sprinkle with parsley and serve.
Recipe created 1998-01-21.
