Wayne Gisslen

Sautéed Boneless Breast of Chicken with Mushroom Sauce

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Preparation info
  • portions:

    10

    portion size: 1 chicken breast, about 4 oz 120 g ) , 2 fl oz (60 ml) sauce
    • Difficulty

      Easy

Appears in
Professional Cooking: 10th Edition
Professional Cooking

By Wayne Gisslen

Published 2025

  • About

Ingredients

U.S. METRIC INGREDIENTS
2

Method

  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. Sauté over moderate heat

Per serving: Calories, 360; Protein, 36 g; Fat, 20 g (51% cal.); Cholesterol, 145 mg; Carbohydrates, 8 g; Fiber, 1 g; Sodium, 200 mg.