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Basic questions about sauteeing boneless, skinless chicken breast

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Basic questions about sauteeing boneless, skinless chicken breast

fbf242 | Sep 4, 2008 05:50 PM

I usually marinade and grill boneless, skinless chicken breast, and I realized that I don't really know the best way to go about cooking them on top of the stove. I have a few basic questions.

One, does it make any sense to marinade chicken before sauteeing it? I would probably just do something very basic with olive oil, lemon juice and/or white wine, and garlic.

Two, is it necessary/better to dredge the chicken in flour first?

Three, should I pound the chicken flatter?

Is there anything I should do to prevent the chicken from drying out (besides over-cooking)? I am making a pan sauce to accompany the chicken, btw.

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