Sauteed Boneless Chicken Breasts

From Joy of Cooking: 75th Anniversary Edition - 2006

Cookbook

Author(s): Irma S. Rombauer, Marion Rombauer Becker, Ethan Becker

Page 436

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1 reviews, average rating 4.0 / 5

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sturlington

14 years ago

★ ★ ★ ★ ★ 4/5

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A basic way to prepare chicken breasts, good alone or as the basis for many recipes. The flour adds a bit of a crust, although the chicken is also good without it. I usually brown the chicken over a higher heat first, then cover and turn the heat down to finish cooking. I think this keeps the chicken from drying out.

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