Sauteed Boneless, Skinless Chicken Breasts

From Jeanette's Healthy Living

Adapted from The Joy of Cooking. I made a few adjustments to the recipe, including substituting cornstarch for the flour to make this recipe gluten-free. I also left out the butter and used olive oil in its place (the original recipe uses 1 1/2 tablespoons butter and 1 1/2 tablespoons olive oil). Once prepared, there are a multitide of sauces that can served with these sauteed chicken breasts.


  • 4 boneless, skinless chicken breast halves (about 1 1/2 pounds)
  • salt and ground black pepper to taste
  • 1/4 cup all-purpose flour (I used cornstarch for a gluten-free option)
  • 3 tablespoons olive oil


  1. Coat the chicken on both sides with the flour (or cornstarch), pressing to make the tenderloins, the thin strips of meat on the undersides of the breasts, adhere.
  2. Gently shake off the excess flour, holding the chicken tapered side up to avoid detaching the tenderloins.
  3. Heat olive oil in a heavy 10-12 inch skillet over medium heat. Arrange chicken tenderloin side down in the skillet and saute for exactly 4 minutes.
  4. Using tongs, turn the chicken and cook until the flesh feels firm to the touch and milky juices appear around the tenderloins, 3-5 minutes more.
  5. Serve immediately, or remove to a platter and keep warm in a very low oven while you prepare the sauce.