Boneless chicken breasts saute beautifully


For a quick and delicious way to saute chicken breasts strips this is the recipe for you.

You may use the same ingredients to bake chicken. Follow recipe but saute chicken for just a few minutes and add goat cheese strips to the top of the chicken and throw it into the oven, which should be 375 degrees. Bake for about 35 minutes. The chicken becomes much crisper when using the stove method.


2 cups of white flour
2 eggs
1/4 cup half and half milk
2 cups of Progresso bread crumbs
5 tablespoons of extra virgin olive oil
3 tablespoons of good honey
1 medium to large red onion
3 fresh elephant garlic cloves (minced)
2 teaspoons of sea salt
1/2 a teaspoon of fresh ground black pepper
2 handfuls of fresh chopped basil
1 and a 1/2 teaspoons of fresh chopped Oregano
1 teaspoon and a half of fresh chopped thyme
I teaspoon of fresh chopped rosemary
3 to 4 pounds of natural, sliced, and skinless chicken breasts

Get three large bowls out. In one bowl add the flour.

In the second bowl add the eggs and beat with milk.

In the third bowl add the breadcrumbs.

The bowls should be placed in that order with the last bowl closest to the saute pan.

With a food processor using the thinnest blade shred onions and garlic and put into separate bowls. Place the bowls on or around the stove.

Cut up basil, oregano, thyme and rosemary. Keep them on your chopping board separated.

Put a medium sized saute pan on medium low and add two and a half tablespoons of extra virgin olive oil, and add one and a half tablespoons of honey, about half a handful of onions, to taste, and half of the minced garlic, one teaspoon of sea salt, a quarter of a teaspoon of fresh ground black pepper, and a handful of basil and a pinch of the oregano, rosemary, and thyme.

Arrange everything to cover the bottom of the sauce pan and wait until it begins to sizzle. This should only take about two minutes.

Take a strip of chicken ( pan should hold five strips) and rinse it well under water, then dip it into the flour. Next dip it in the egg and milk mixture, then dip into the bread crumbs.

Place on saute pan and cook for three minutes. When it’s time to turn them over use a spatula and a wooden spoon. Lift the chicken with the spatula, and with the spoon gather all of the rest of the juices to flavor the other side. With the spatula flip chicken to the other side and cook for an additional three minutes. If you prefer your chicken brown and crispy you can cook for an additional minute on each side. Repeat the process with the rest of the ingredients.

Should make about ten hearty chicken strips.