Simple Chicken Saute

This is French-style chicken sauté in its most stripped-down form, the kind of dish bistro cooks can turn out in their sleep. Pounding the chicken breasts to even thickness is a must. Uneven cutlets cook unevenly, so use the heel of your hand or a meat mallet to flatten them to about ½ inch.

The pan sauce is where this dish earns its keep. After the chicken comes out, saute green onions and mushrooms right in the same pan, taking advantage of the fond (those golden bits stuck to the skillet) that the chicken left behind. Lemon juice deglazes the pan and reduces into a tangy, concentrated glaze.

Finishing with a spoon of margarine or butter off the heat is the classic French trick called monter au beurre. It silkens the sauce and gives it a glossy finish without the fuss of a cream reduction.

Dry the chicken thoroughly before hitting the pan. Wet chicken steams instead of browns, and steamed chicken tastes bland.

Chef Tips

• Use a nonstick or well-seasoned skillet. Stainless steel grabs the chicken and tears the surface.
• Don’t crowd the pan. Two breasts in a 10-inch skillet is the max.
• Let the chicken rest 2 minutes while you build the sauce. The juices redistribute and stay in the meat.
• Use real butter if you have it, margarine works but the flavor is noticeably different.

Variations

• Add a splash of dry white wine or vermouth with the lemon juice for more complexity.
• Swap mushrooms for capers and add a tablespoon of chopped shallot for a piccata-style sauce.
• Finish with a handful of baby spinach or fresh tarragon for extra color and flavor.