Sautéed Boneless Breast of Chicken with Mushroom Sauce

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Preparation info

  • Portions:

    10

    • Difficulty

      Medium

Appears in

Professional Cooking

Professional Cooking

By Wayne Gisslen

Published 2014

  • About

Ingredients

U.S. Metric Ingredients
2 oz<

Method

Procedure

  1. Add enough clarified butter to a sauté pan to just cover the bottom with a thin film. Place on the range over moderate heat.
  2. While the pan is heating, season the chicken breasts and dredge in flour. Shake off excess flour.
  3. Place the breasts in the hot pan, presentation side (that is, the side that had the skin) down.
  4. Saut