Sautéed Chicken with Cherry Tomatoes, Bacon, Blue Cheese, and Scallions
Why This Recipe Works
For our sautéed chicken breast recipe, we found it crucial to pick breasts of the same size; otherwise, they cook unevenly—a skinny breast will be done long before a thicker one. To that end, we also found it important to remove the “tenderloins,” which inevitably overcook (save them in the freezer for future use). As far as preparation goes, there are three crucial steps to success in a sautéed chicken breast recipe. First of all, it’s important to dry the meat with paper towels, so that the meat is dry once it hits the pan; otherwise, it can stick. Second, the breasts should be liberally seasoned with salt and black pepper. And third, the breasts must be dusted with flour to preserve moisture, maximize browning, and minimize the risk of sticking.