Chicken Breasts Italian Style

Preparation info

  • Makes:


    • Difficulty


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.


  • 1 pound or 2 whole boneless, skinless chicken breasts
  • 1 clove garlic
  • ½ cup fresh parsley leaves
  • 2 tablespoons olive oil
  • ¼ cup dry white wine
  • ½ teaspoon dried oregano
  • ½ cup spaghetti sauce
  • Salt and freshly ground black pepper


  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 minutes. You’ll know to turn the chicken over when the top looks opaque (tenderloins may take only 2 to 3 minutes per side).
  4. With tongs, flip the chicken over to the other side. Sauté, undisturbed again, until the chicken is cooked through, 3 to 4 minutes longer. You can tell by poking the center with the tip of a knife; it should look white with only a hint of pink. Remove the chicken to a plate (that you’ll reuse for dinner) and set aside.
  5. Reduce the heat to medium, add the minced garlic to the skillet, and stir-fry for about 15 seconds until you get a whiff of its aroma. Add the wine and oregano and simmer until the wine has evaporated some, about 10 seconds. Add the spaghetti sauce and simmer until slightly thickened, 1 to 2 minutes. Swish in the minced parsley and season to taste with salt and pepper.
  6. Reduce the heat to low and return the chicken breasts to the skillet. Turn them over a couple of times to coat them with the sauce, then remove the chicken to dinner plates and spoon some sauce over top.