Sautéed Chicken with Cherry Tomatoes, Olives, Feta, and Mint
Boneless, skinless chicken breasts are the perfect choice for a quick weeknight meal as they are ready in minutes with little preparation and everyone around the table will likely be happy with the choice. In this case, we wanted to combine juicy pieces of sautéed chicken with sweet cherry tomatoes, briny olives and feta, and refreshing mint.
Why This Recipe Works
For this tender sautéed chicken and tomatoes recipe, there were three crucial steps to success. First of all, it’s important to dry the meat with paper towels, so that the meat is dry once it hits the pan; otherwise it can stick. Second, the breasts should be liberally seasoned with salt and black pepper. And third, the breasts must be dusted with flour to preserve moisture, maximize browning, and minimize the risk of sticking. After countless tests, we’ve found that a two-step cooking method delivers the best results for our sautéed chicken recipe. The breasts should be browned over high heat and then flipped and cooked over medium-low heat until just cooked through—they continue to cook a little once removed from the pan.
© 2018 America's Test Kitchen. All rights reserved.