How to Sauté Chicken
Ronnie's Notes
This is another basic recipe that you can change in numerous ways. You’ll be amazed at how easy and how versatile this dish is! Use the pan juices as gravy for cooked rice of any kind. Sautéed chicken goes well with almost any starch and vegetable.
Difficulty: Easy
Instructions
Wash and dry the chicken parts.
Heat the vegetable oil and butter in a skillet over moderate heat.
When the butter has melted and looks foamy, add the chicken parts.
Sprinkle the chicken with salt, pepper, garlic powder (or garlic salt), and paprika.
You don’t need to measure these spices, just dust the surface with them.
If you use garlic salt, use slightly less regular salt in the recipe.
Cook the chicken or until the pieces are lightly browned on all sides.
Discard excess pan fat.
Pour the white wine or broth into the pan.
Lower the heat, cover the pan, and cook the chicken at a simmer or until the parts are cooked through.
Like most other chicken dishes, this one is so versatile that you can experiment with an endless assortment of variations: • After you brown the chicken, remove it from the pan temporarily and add a chopped onion and 4 peeled and cut-up carrots to the pan.
Cook them 2–, return the chicken to the pan, and proceed as above.
• After you brown the chicken, temporarily remove it from the pan and add a chopped onion, a green pepper cut into strips, and a red pepper cut into strips.
Cook them 2–, return the chicken to the pan, and proceed as above.
• Add 8 oz.
fresh mushrooms to the pan with the wine or stock.