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.
- 2 boneless, skinless chicken breasts 6 ounces each
- 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
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
Photo by Jodi Miller