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Coat the chicken lightly with the flour. Heat the oil in a 10-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until it's well browned on both sides.
Coat the chicken lightly with the flour. Heat the oil in a 10-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until it's well browned on both sides. Remove the chicken from the skillet and set aside. Stir the soup, water, thyme and pepper in the skillet and heat to a boil. Return the chicken to the skillet.
Want to make Sautéed Chicken Breasts in Tomato Herb Sauce? Learn the ingredients and steps to follow to properly make the the best Sautéed Chicken Breasts in Tomato Herb Sauce? recipe for your family and friends.
This gem recipe from my days as a personal chef never fails. ... 4 chicken breast cutlets, pounded 1/4-inch thick (about 1 1/2 pounds) 1 tablespoon extra-virgin olive oil.
Get Recipe: 4-Ingredient Ranch Chicken Breasts. Simply Recipes Contributor Sara Haas says, "One of my favorite tricks for this recipe is removing some of the marinade before adding the raw protein ...
White Chicken Chili. Adding white beans makes this heartier than your average chicken noodle soup, and the addition of green chiles, jalapeño, and sour cream add the perfect amount of heat and ...