Sautéed Chicken Breast

print icon

Original recipe from The Seasoned Chef.

Servings:

4 servings

Prep Time:

15 minutes

Cooking Time:

8 minutes

Components

  • Basil Aioli

Ingredients

  • 4 each 6-oz boneless skinless chicken breasts

  • 2 Tbsp olive oil

  • salt and pepper to season

Directions

  • Place a sheet of plastic wrap on a cutting board or workable. Lat the chicken breasts on the plastic wrap about 2 inches apart. Lay another sheet of plastic wrap over the chicken breasts. With a meat cleaver or tenderizing hammer, flatten the chicken breasts to a thickness of about 1/2 inch. Unwrap and season the chicken breasts with the salt and pepper.

  • Heat a large skillet with the olive oil. When very hot, add the chicken breasts. Reduce heat to medium and cook on each side for 3-4 minutes, until the breasts are brown on each side and spring back to the touch. Serve immediately.

↓ This is a component-based recipe. ↓

  • Basil Aioli

camera icon

Basil Aioli

Original recipe from The Seasoned Chef.

Ingredients

  • 2 egg yolks

  • 1 1/2 Tbsp lemon juice

  • 1 cup olive oil, approximately

  • 1 clove garlic, minced

  • 2 Tbsp stemmed and sliced basil

  • Salt and Tabasco, to taste

Directions

  • In a medium mixing bowl, place the egg yolks, lemon juice, salt and Tabasco and whip rapidly for approximately 1 minute until the mixture is slightly thickened.

  • While continuing to mix rapidly, slowly add the olive oil until it becomes very thick. Adjust seasonings and add the garlic. Mix in the oregano.

  • Transfer to a serving bowl. If not used immediately, cover and refrigerate for up to three days. Makes about 2½ cups.