How to Cook One of the Best Chicken Recipes Now

Cook chicken breasts in a saute pan.

Cook one of the best chicken recipes now with common household kitchen pantry items and a saute pan. You can make delicious chicken by coating chicken breasts with flour. The chicken breasts come out juicy and tender every time, thanks to the generous coating of egg and flour and the low cooking temperatures. Serve your chicken breasts with a salad, on a bed of rice or with noodles for a simple and delicious dish.

Things You'll Need

• 4 boneless chicken breasts
• Cutting board
• Plastic cling wrap
• Food mallet
• Salt
• Pepper
• Flour, 1/4 cup
• Oregano, 1 teaspoon
• Basil, 1 teaspoon
• Thyme, 1 teaspoon
• Sage, 1 teaspoon
• Small mixing bowl
• Fork
• Olive oil, 1 tablespoon
• Butter, 1 tablespoon
• Saute pan with lid

Instructions

1. Lay the boneless chicken breasts onto your cutting board, evenly spaced apart. Cover each chicken breast with a piece of plastic cling wrap. Pound the chicken breasts flat by hitting them with the smooth side of a food mallet until they are one-half-inch thick. Make them all the same thickness to ensure that they cook evenly in your pan.

2. Place one-half teaspoon of salt, one-quarter teaspoon of fresh ground pepper, one-quarter cup of flour, one teaspoon of oregano, one teaspoon of basil, one teaspoon of thyme and one teaspoon of sage into a small bowl and stir with a fork. Crack one egg into another small bowl and whisk it until thoroughly beaten. Dip the chicken breasts, one at a time, into the egg, dredging them to cover completely, and then place each into the flour mixture and cover both sides with the flour. Dip each chicken breast into the egg once more and cover it with a second layer of the flour mixture.

3. Put one tablespoon of olive oil and one tablespoon of butter into a saute pan. Turn the stove burner on to medium-high heat. Swirl the pan as the butter begins to melt to coat the bottom of the pan with the olive oil and butter. Lower the heat down to medium.

4. Carefully place the flour-coated chicken breasts into the saute pan. Cook them on each side for one minute to make the flour turn slightly golden brown. Lower the heat down to low and cover the saute pan with its lid. Cook them for 10 minutes.

5. Turn off the burner of the stove and let the chicken sit in the saute pan with the lid on to keep in the heat. Let them sit for 10 minutes to finish cooking in the remaining heat in the pan. The chicken will continue to cook and will gain another five degrees in the cooling pan. Check the chicken to see if it is done. Insert a meat thermometer into the center of each chicken breast. If it reads 165 degrees or above, it is done and safe to eat. Remove the chicken and slice it into four or five even sections and serve on a plate with salad, rice, or noodles, as desired.

Tips & Warnings

• Handle hot pans with care.

References

• The Kitchn: How to Cook Moist and Tender Chicken Breasts Every Time
• USDA: Poultry Preparation