Quick Chicken Sauté: The Best Quick Chicken Sauté Recipe from Cook'n

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	Quick Chicken Sauté

Serves: 2

Print this Recipe

   2 chicken breasts large boneless, chilled
   1/2 teaspoon salt
   2 tablespoons flour
   2 to 3 tablespoons butter
   2 tablespoons red wine vinegar
   1 to 2 teaspoons rosemary chopped fresh leaves*

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Remove skin from chicken breasts. Cut chicken into 2 x 1/2 x 1/2 -inch strips. Sprinkle with salt. Coat chicken with flour, shaking off excess flour.

In a 10-inch non-stick skillet over medium-high heat, melt butter (don't allow to brown). Add vinegar, rosemary, and chicken. Stirring constantly, cook 5 minutes or until lightly browned and no longer pink on the inside. Serve immediately.

*If you prefer, use other herbs such as tarragon, dill, or basil.

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