Monday, April 25, 2011
Mast Farm Sauteed Chicken Breastsw
6 boneless, skinless chicken breasts
Butter and/or margarine
Rinse chicken in warm water and pat dry with paper towels. Place chicken between a large piece of plastic wrap and gently pound with a cooking mallet. The chicken cooks more evenly if it isn't quite so thick in spots. Be careful not to pound too roughly or you'll tear the chicken meat.
In a shallow bowl or pan, mix a little salt with flour. Lightly dust the chicken breasts in this mixture.
Melt butter and margarine (start with about 1 tablespoon butter and 2 tablespoons of margarine), in a large frying pan over low to moderate heat. Arrange chicken in pan and sauté lightly, about 5 to 6 minutes per side. Sprinkle with lemon pepper and remove to warm serving platter.
May deglaze pan with lemon juice and a little dry white wine and drizzle over chicken if desired.
We had this simple, yet delicious chicken the first time we stayed at The Mast Farm Inn in Valle Crucis, North Carolina. It's a very easy, last-minute dinner idea and I usually serve it over angel hair pasta.
Adapted from Mast Farm Inn Family Style Cookbook