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Entrée – Poultry
Sautéed Chicken Breast Matthew

This recipe was featured on
"You're the Chef" episode #106.
Buy this episode from WVIA.

Yield: two portions


2 each 6 oz. boneless, skinless chicken breasts
1 c. flour, all-purpose
to taste salt
to taste black pepper, ground
1/4 c. salad oil
1/4 c. brandy (optional)
2 Tbsp. scallions, chopped
1/4 c. tomato, diced
1/4 c. prosciutto ham, thinly sliced and chopped
1/4 c. white wine
1/2 c. heavy cream
1/2 c. fresh crabmeat or imitation crab
1/4 c. parsley, chopped

Flatten the chicken breasts by lightly pounding them with a meat mallet or heavy skillet while they are covered with plastic wrap.

Add the salt and pepper to the flour. Dredge (coat) the chicken breasts with the flour.

Heat a sauté pan over high heat. Add the oil. When it just begins to smoke, add the chicken breasts and cook for 1 minute on each side, until they brown lightly.

Remove the sauté pan from the heat, add the brandy, return to the heat, standing back, allowing the brandy to ignite and burn off. Remove the chicken breasts to a serving plate.

Reduce the heat to medium and add the scallions, tomatoes, and ham, sautéing the ingredients for 1 minute.

Add the heavy cream and wine to the sauté pan. Return to high heat and boil, allowing the cream to evaporate and lightly thicken.

Add the crabmeat and parsley and heat thoroughly. Pour over the chicken breasts and serve hot.