Pan-sauteed chicken, perfect for a fast family supper, takes on as many tastes as there are seasonings.
One of my favorite seasoning blends is Cavender's Greek Seasoning. It comes both with and without salt in a yellow or blue cylinder-shaped box. Look for it among the other spices and seasonings in the supermarket.
Add it to whole-wheat flour for a seasoned coating used t dredge the chicken brests. To make sure that the results aren't gummy, dry the chicken thoroughly before dipping it in the flour mixture and shake off all but the lightest dusting of it.
After the chicken is cooked, remove it from the pan and use the pan juices to make a sauce that is nice to serve with freshly cooked pasta or rice.
Add some bright green asparagus tips, a chunk of crusty French bread or a light salad made with Bibb lettuce and a white wine vinaigrette.
1. Combine whole wheat flour, pepper and one-halp teaspoon Cavender's Greek Seasoning on a large plate.
2. Place chicken breasts, one at a time, between sheets of plastic wrap. With a mallet, pound chicken breasts to an even thickness. Rinse with cold water and pat thoroughly dry. Dredge chicken breasts with whole wheat flour mixture.
3. In 12-inch, non-stick skillet, heat olive oil until rippling. Add chicken breasts and saute until lightly browned, about two minutes. Turn and cook until done, about four minutes. Remove from pan.
4. Add butter to pan. When foam subsides , stir in chopped shallots. Reduce heat slightly and saute one or two minutes, or until softened.
5. Combine chicken broth, remaining one-half teaspoon Cavender's Greek Seasoning, cornstarch and lemon jice. Cook over medium-high heat until thickened and bubbling. Return chicken to pan; heat through. Taste sauce, adding more lemon juice, if desired. To serve, cut chicken each breast into several diagonal slices over linguine, angel hair pasta or rice.