Light Sautéed Chicken Breasts with a White Wine and Herb Pan Sauce
Why This Recipe Works
When making our light sautéed chicken breasts recipe, we preferred a 12-inch skillet over a combination of medium and medium-low heat to give us a gorgeous sautéed crust with a tender interior: First, we achieved a golden crust on one side of the chicken over medium heat, then flipped the breasts over, turned the heat to medium-low, and continued to cook the chicken through. We uncovered a few tricks to keep our pan sauce for our light sautéed chicken breasts recipe low in fat without losing any flavor. Pan sauces are typically finished with some sort of fat—cream or butter—to add richness and help emulsify the sauce. We tried many substitutes for these ingredients and settled on two winners: A whole milk–cornstarch slurry stood in for the butter and light cream cheese enriched our sauce without adding the excess fat and calories of heavy cream.