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Tips for moist sautéed chicken

by James Peterson

fromFine Cooking
Issue 26

Because sauté cooks food rapidly without much tenderizing, whatever you sauté must be naturally tender. Meat and fish cut into steaks and fillets are good candidates, as are pork, lamb and veal chops, and chicken breasts.

Most thick chicken breasts don't require a coating—they're thick enough so that the outside will brown nicely and end up with a savory outer crust before the inside overcooks. Thin chicken cutlets brown better when lightly coated with flour, which browns at a lower temperature than the chicken. Dredge just before the cutlet goes in the pan or the flour can get gummy.

Photo: Scott Phillips

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