Pan-Sautéed Chicken Breasts

Name: Pan-Sautéed Chicken Breasts
Yield: Makes 4 Servings
Ingredients: 2½ to 3 cups sliced white mushrooms (or wild mushrooms, or a combination) (Mushroom Basics); 2 large whole chicken breasts, with skin and bone (12 to 14 ounces each), split in half, fat and excess skin removed; ½ cup dry white wine or water; 3 tablespoons snipped fresh chives or chopped fresh parsley; 1 tablespoon olive oil, plus more as needed; Lemon wedges, for serving; 1 large garlic clove, smashed; Salt and freshly ground black pepper, to taste; ¼ teaspoon paprika, preferably Hungarian, hot or sweet, depending on taste

Preparation info

Makes
4
Servings

Difficulty
Easy

Appears in

Get in There and Cook

By Richard Sax

Published 1997

About

This is an excellent (and easy) way to cook chicken breasts with the skin on—it becomes wonderfully crisp and crusty.

Ingredients

2 large whole chicken breasts, with skin and bone (12 to 14 ounces each), split in half, fat and excess skin removed
1 tablespoon

Main course
Gluten-free
Spicy

Method

Preheat the oven to 400°F., with a rack positioned in the center. Rinse the chicken; pat thoroughly dry with paper towels.
Heat the olive oil and the garlic in a large, nonstick, ovenproof skillet over medium heat.