Michele Urvater

Chicken Breasts Italian Style

Preparation info
  • Makes:

    4

    servings
    • Difficulty

      Easy

Appears in
Monday-to-Friday Cookbook
Monday-to-Friday Cookbook

By Michele Urvater

Published 1991

  • About

Use this as a working model for the Blueprint Recipe for Sautéed Chicken Breasts. All the variations that follow it are based on 1 pound of boneless, skinless chicken breasts.

Ingredients

  • 1 pound or 2 whole boneless, skinless chicken breasts
  • 1 clove garlic

Method

  1. Separate the tenderloins from the breasts. If the chicken breasts are whole, cut them in half.
  2. Mince the garlic. Rinse and chop the parsley.
  3. Heat the olive oil in a large skillet over high heat until shimmering. Add the chicken breasts and tenderloins and reduce the heat to medium-high. Sauté the chicken without disturbing the pieces for 3 to 4 minute