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Moving the chicken around can cause the breasts to stick to the pan and rip, so resist fiddling with the meat while it’s cooking. Flip the chicken and cook for an additional 5-6 minutes
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.
2 tablespoons water, plus more for the pan. 4 chicken breast cutlets, pounded 1/4-inch thick (about 1 1/2 pounds) 1 tablespoon extra-virgin olive oil. 1/4 cup finely chopped parsley, optional.
Place the flour on waxed paper or a plate. 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 ...
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.
Heat the olive oil in the skillet. Season the chicken breasts with salt and pepper and add them to the skillet skin side down. Cook the chicken over moderately high heat until the skin is browned, about 4 minutes. Turn the chicken over and roast in the oven for 10 minutes longer, until just cooked through. Transfer the chicken to plates. 4.