Sautéed chicken breast re
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In this sautéed chicken breast recipe, we will be using skinless, boneless chicken breast. The chicken breast will be cut into small strips, around 1-inch wide. You will need:
1 lb. of skinless, boneless chicken breast
1/4 cup of all-purpose flour
1/2 teaspoon of paprika
1/4 teaspoon of garlic powder
1/4 teaspoon of salt
1/4 teaspoon of black pepper
3 tablespoons of olive oil
1/4 cup of chicken broth
2 tablespoons of freshly squeezed lemon juice
1 tablespoon of chopped fresh parsley
Preheat oven to 375 degrees F. In a shallow bowl, combine flour, paprika, garlic powder, salt and pepper. Place chicken strips into the flour mixture, tossing to coat evenly.
In a large skillet over medium-high heat, add olive oil and swirl to coat. When oil is hot, add chicken strips in a single layer. Do not overcrowd the pan. Cook chicken strips for 2-3 minutes per side, or until golden brown and cooked through.
Add chicken broth and lemon juice to the pan and cook for 1 minute, until sauce has thickened slightly. Remove from heat and stir in chopped parsley. Serve immediately.
information on where you can use it.
This sautéed chicken breast recipe is great as is, or you can pair it with some rice and steamed vegetables for a complete meal. If you’re looking for a healthier option, you can substitute the all-purpose flour for whole wheat flour. You can also use this recipe to make chicken fingers – simply cut the chicken breast into strips that are around 1-inch wide and follow the recipe as directed
