How to Saute Chicken
Sautéing, or pan-frying, is the technique of rapidly cooking or browning food in a small amount of fat in a skillet.
- Melt butter in large skillet over medium heat until foamy.
Be sure to melt butter over medium heat so it doesn't brown or burn.
- Add chicken to skillet in single layer; cook 6 to 8 minutes per side or until chicken is lightly browned.
- Cover; reduce heat to low.
- Cook 10 to 20 minutes, depending on type of chicken, or until chicken is tender and no longer pink in center.
Don't crowd the chicken in the pan.
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