1. Cook chicken breasts in a pan; Juicy Sautéed Chicken Breast with Incredible Honey Sauce
- 500 g of boneless, skinless chicken breast
- Salt and pepper
- 1/4 cup of flour
- 50 g unsalted butter or 2 1/2 tbsp olive oil
- 1 1/2 tablespoon of vinegar
- 1 tbsp light soy sauce
- 2 minced garlic cloves
- 1/3 cup of honey
- Cut the breasts in half to make 4 steaks. Sprinkle each side with salt and pepper.
- Place the flour in a shallow dish. Coat the chicken breasts in flour and get rid of the excess.
- Melt most of the butter in a large pan over high heat - hold about 1 tsp for later.
- Place the chicken in a pan and cook for 2-3 minutes until golden brown.
- Flip and cook the other side for 1 minute.
- Lower the heat slightly to medium-high.
- Make some place in the pan, add the garlic and add the remaining butter. Briefly stir in garlic after butter has melted.
- Add the vinegar, soy sauce, and honey. Shake the pan to combine.
- Simmer the sauce for one minute until the mixture thickens slightly.
- Turn the chicken to coat with the sauce. If the sauce gets thicker, add more water and mix.
- Remove from the stove immediately. Place chicken on plates and drizzle with remaining sauce.
2. Cook chicken breasts in a pan; Sauteed chicken breasts with shallots
- 3 tbsp. unsalted butter
- 1 tablespoon of olive oil
- 4 boneless chicken breasts, flattened with a drumstick
- salt and pepper
- 2 French shallots, chopped
- 1 clove of garlic
- 1/3 dry white wine
- 1/2 cup chicken broth
- Melt over medium heat 1 tbsp of butter and olive oil in a large pan. Season with salt and pepper and brown the chicken on both sides in the pan. Cover and continue cooking for 10 minutes, or until the gravy runs clear. Take the meat out of the pan and keep it warm.
- Place the shallots and garlic in the pan and cook over medium heat until the shallot turns transparent. Add the wine and quickly heat the mixture while stirring. Then add the chicken broth and keep on cooking for 5 minutes, or until the sauce reduces and thickens slightly. Finally, add the remaining butter and melt it. Drizzle the meat and its accompaniment with this sauce.
3. Cook chicken breasts in a pan; Quick Seared Lemon Mint Chicken
- 1 teaspoon of ground cumin
- 1/2 teaspoon of ground ginger
- 1/2 teaspoon salt
- 1/8 teaspoon cayenne pepper (optional)
- 4 boneless, skinless chicken breasts
- 2 teaspoons of olive oil
- 1 lemon
- 2 teaspoons liquid honey
- 2 tablespoons of chopped fresh mint, cilantro, or parsley
- In a small bowl, combine the cumin with the ginger, salt, and cayenne pepper if using. Sprinkle on both sides of the chicken. Heat the oil in a large pan over medium-high heat. Add chicken and cook until chicken get brown on both sides, adjusting heat as needed, about 5 to 6 minutes per side.
- Meanwhile, finely grate 1 tbsp. (5 mL) lemon peel and squeeze out 2 tsp. (30 mL) of the juice in a small bowl. Add the honey while mixing. When the chicken is done, add a lemon juice mixture, turn the chicken a few times and extract the lemon juice for about a minute. Serve the chicken with the pan juices and mint sprinkled on top.
4. Cook chicken breasts in a pan; Italian style
- 4 small boneless, skinless chicken breasts (1 lb or 450 g)
- 1 onion, halved and sliced
- 1 red pepper, cut into strips
- 1/2 cups 25% less salt chicken broth
- 1/4 cups Kraft Tuscan Italian Extra Virgin Olive Oil Dressing
- Heat large non-stick pan sprayed with cooking spray on medium-high heat. Place the chicken in the pan; cover. Cook for 5 to 7 min for each side or until cooked through (170 ° F). Remove the chicken from the pan; keep warm.
- Place the vegetables in the pan. Cook, uncovered 4 min. Or until just tender, stirring occasionally.
- Stir in broth and vinaigrette. Return the chicken to the pan. Cook 1 min until chicken is coated with sauce and heated through.
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Originally published on Live Positively.