Sauteed Chicken Breasts for Salad
Appears in Cook's Country June/July 2007
Sautéed to a golden brown, boneless, skinless chicken breasts are every bit as tasty as roasted chicken.
WHY THIS RECIPE WORKS
When creating our flavorful chicken salad recipes, we found that whole roasted chicken produced better flavor than the poached chicken most recipes call for—but the lengthy cooking time was a turn-off. Sautéed boneless, skinless chicken bre...