How to Sauté Chicken and Turkey

Sautéing is a great way to impart flavor to poultry. It stays juicy with a flavorful outside, especially with the addition of different herbs and spices. Sautéing is particularly good with the chicken or turkey’s skin left on.
You can also make a delicious sauce with the leftover oil (or butter) and herbs in the pan by adding wine, juice, or chicken broth to the pan after cooking the poultry and reducing the liquid to concentrate the flavor.
Check out the Sautéed Chicken Breasts with Tomatoes and Thyme, as well as the Lemon-Rubbed Chicken with Rosemary.
Sautéed Chicken Breasts with Tomatoes and Thyme
Preparation time: About 20 minutes
Cook time: About 15 minutes
Yield: 4 servings
4 boneless, skinless chicken breast halves
Salt and black pepper
2 tablespoons olive oil
1 medium yellow onion, chopped
1 large clove garlic, chopped
2 medium tomatoes, peeled, seeded, and chopped
1 teaspoon chopped fresh thyme, or 1/4 teaspoon dried
2 tablespoons chopped fresh basil, or 2 teaspoons dried (optional)
1⁄3 cup white wine or chicken stock
Place the chicken breasts on a cutting board, season generously on both sides with salt and black pepper, cover with wax paper, and beat gently until the thicknesses are even. (Use the bottom of a heavy skillet or meat mallet.)
Heat the olive oil in a large skillet or skillet over medium-high heat.
Add chicken and sauté for 4 to 5 minutes per side or until cooked through. Transfer the chops to a plate and cover with foil to keep warm.
Add onions to the skillet over medium heat. Stir for 1 minute, scraping bottom of pan.
Add garlic, stirring occasionally, for another minute. Add tomatoes, thyme, basil (to taste), salt and black pepper to taste. Stir for 1 minute.
Add wine or stock, raise heat to high, and cook, stirring occasionally, for 2 to 3 minutes until most of the liquid has evaporated. (You want moist, not soup.)
Place the chicken on a plate and spoon equal portions of the sauce over each piece.
Per serving: 170 calories (from 47 fats); fat 5 g (saturated 1 g); Cholesterol 63 mg. 203 mg carbohydrate sodium 6 g (dietary fiber 1 g); Protein 24 g.
You can modify this recipe in several ways. For example, use turkey breast or veal steak instead of chicken. Add 1 cup fresh, frozen, or canned corn kernels with chopped tomatoes; Add 2 tablespoons of heavy cream with broth or wine; substitute tarragon, marjoram, or another favorite herb for thyme; Or grate some Parmesan cheese over each meal.
Lemon chicken with rosemary
Preparation time: 10 minutes
Cooking time: 35-40 minutes
Yield: 4 servings
4 whole chicken legs, with drumsticks, trimmed of excess fat (about 1-1/2 to 2 pounds)
2 lemons, quarters
Salt and black pepper to taste
1-1/2 tablespoons chopped fresh rosemary leaves, or 3 teaspoons dried
2 tablespoons olive oil
2 cloves garlic coarsely minced
5 tablespoons chicken broth or water
Rinse the chicken and pat dry with paper towels. With a large knife, separate the drumsticks from the thighs.
Rub the chicken pieces with four slices of lemon.
Squeeze the juice from those wedges over the chicken. Season with salt, black pepper, and 1 tablespoon of fresh rosemary (or 2 teaspoons of dried rosemary).
In a 10-inch skillet over medium heat, heat the oil and cook the chicken pieces, skin-side down, until golden brown, 7 to 10 minutes.

Flip the chicken pieces and squeeze the remaining lemon juice over them.
Reduce the heat to medium-low and cook, covered, for 25 to 30 minutes or until the meat in the center along the bone is no longer pink. Transfer it to serving plates.
Return the skillet to medium to high heat. Add garlic and remaining rosemary. Cook for 45 seconds to a minute (the garlic should be barely golden – don’t let it burn).
Add chicken broth or water. Scrape away the dark parts clinging to the bottom of the pan and cook for 45 seconds, stirring. Sprinkle over chicken.
Per serving: 551 calories (from 339 fats); 38 g fat (9 g saturated); Cholesterol 161 mg. Sodium 313mg, carbohydrate 6g (dietary fiber 1g); Protein 46 g.
To separate the chicken thighs from the drumsticks, place the chicken pieces on a cutting board with the fat side down; Use your finger to locate and cut the joint between the thigh and the drumstick.