Basic Sauteed Chicken Breasts *SKINLESS*

Another basic cooking technique for chicken, once mastered, the recipe has almost limitless variations. Using different herbs will lend interest. As will adding lemon peel with the herbs.

Ingredients:
2 chicken breast halves with skin and bones
2 tablespoons olive oil
1/2 cup finely chopped onion
1/2 cup dry white wine
1 1/2 tablespoons chopped fresh herbs (such as sage or thyme) or ½ teaspoon dried

Directions:
Sprinkle chicken with salt and pepper. Heat oil in heavy medium skillet over medium-high heat. Add chicken and sauté until browned, about 3 minutes per side. Transfer chicken to plate. Add onions to skillet; sauté until onion begins to brown, about 5 minutes. Return chicken and any accumulated juices to skillet. Add wine and herbs to skillet. Bring to boil. Reduce heat to medium-low, cover and simmer until chicken is cooked through, turning occasionally, about 12 minutes. Serve chicken with pan sauce.

Kaye’s note: I follow this recipe closely. After allowing the chicken to cool I slice and package in WLS size portions (2-3 ounces) for a quick lunch or a yummy protein snack.