Sauteing is a basic cooking technique that’s important to many recipes. It relies on fat and high heat to cook food quickly. Oil, plus butter, are keys to success—vegetable oil because it has a high smoke point and butter because it adds great flavor.

Sauteed Chicken Breasts, Ginger and Fresh Herbs

Sauteing is a basic cooking technique that’s important to many recipes. It relies on fat and high heat to cook food quickly. Oil, plus butter, are keys to success—vegetable oil because it has a high smoke point and butter because it adds great flavor.

Ingredients

  • 2 boneless
  • 2 tablespoons vegetable oil
  • 1 tablespoon unsalted butter
  • Salt and freshly ground black pepper
  • 1 tablespoon fresh lime juice
  • 3 tablespoons chicken broth
  • 2 teaspoons finely grated ginger
  • 1/4 cup chopped fresh basil
  • 2 tablespoons fresh chopped mint

Directions

Season both sides of the chicken breasts with salt and pepper. Heat a medium-sized heavy skillet over medium high heat for about 4 minutes. Add the butter. When the butter stops sizzling, add the oil. Place the chicken breasts in the pan. Cook for 5 minutes on one side; turn and cook on the other side for an additional 5 minutes. Transfer the chicken to a warm plate and cover. Add the lime juice to the skillet, scraping up any browned bits that cling to the pan with a wooden spoon. Add the chicken broth and ginger and bring to a boil. Remove from the heat and add the basil and mint, stirring to combine. Divide the chicken between two plates, spooning the sauce over the top. Serve immediately.

Makes 4 servings