Sauteed Chicken Breasts for Salad

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Appears in Cook's Country June/July 2007

Sautéed to a golden brown, boneless, skinless chicken breasts are every bit as tasty as roasted chicken.

SERVES 4 (Makes 5 cups)

TIME 20 minutes, plus 30 minutes chilling

WHY THIS RECIPE WORKS

When creating our flavorful chicken salad recipes, we found that whole roasted chicken produced better flavor than the poached chicken most recipes call for—but the lengthy cooking time was a turn-off. Sautéed boneless, skinless chicken bre...

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