How To Sauté Chicken
The process is simple: Cook chicken breasts, deglaze the caramelized juice and browned bits in the pan with liquid, add a few other seasonings, and you’ve got a tasty pan sauce. For best results, use a nonstick skillet, and scrape up the sauce thoroughly from the bottom of the pan to get the concentrated flavor left behind by sautéing.
* Tip: We recommend using low-sodium store-brought broth, which will help prevent the sauce from becoming too salty as it reduces. See our favorites.
Try it! Practice this technique with the following 8 recipes:
- Chicken with Cider and Bacon Sauce
- Chicken with Provençal Sauce
- Thai Fish Sauce and Lime Chicken
- Chicken with Goat Cheese Sauce
- Mexican Chicken with Almond-Chile Cream
- Pollo con Mojo de Ajo
- Chicken with Barbecue-Bourbon Sauce
- Chicken with Sun-Dried Tomato Sauce