Sautéing and Pan-Frying Poultry

Most pieces of poultry are too large to sauté or pan-fry successfully, but boned chicken breasts, duck magrets, and escalopes cut from breast of turkey are conspicuous exceptions. With or without a coating of seasoned flour, chicken and turkey retain moisture and taste when browned in butter and the result recalls a veal escalope; duck magrets need no flour and can be pan-fried in just a tablespoon of fat. Be sure to cook the skin side very thoroughly to render the fat.