Sautéed Chicken Breast

Sautéing is a cooking technique similar to stir frying. Check out the Noodles Stir-Fry post for more gist. While stir-frying is of Chinese origin, sautéing can be traced to the French. Like stir frying it involves cooking over high heat. However stir-frying is usually done in a wok and the sauce is made in the wok with the ingredients still in the pan, whereas in sautéing, the ingredients are taken out before the sauce is made. So let us go into the ‘koko’.


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0.73g Chicken Breast

For Marinade:

Seasoning Cube

Salt Garlic

1 1/2 cups of water Soy Sauce

For Sautéing:

3 Tablespoon Sherry Wine

1/2 Cup Chicken Broth

2 Tablespoon Cornflour

2 Teaspoon Butter

1 Tablespoon Oil



1. Combine all ingredients for marinade in a bowl. Cover with cling film and marinade overnight.

2. Separate marinade liquid and pat chicken breast dry with paper towel.

Tip: To reduce the size of chicken breast you can tenderise with a meat mallet or rolling pin.

3. Turn on the gas to low heat. In a pan add butter and oil. Increase heat to medium and when hot add chicken breast.

4. Cook on both sides for 5 minutes each (this will depend on how thick the chicken breast is).

Tip: To check if the meat is cooked poke with a knife and if juice runs clear then it is cooked.

5. In a bowl, mix chicken broth and cornflour to make slurry. Set aside.

6. When cooked remove chicken breast and set aside. Reduce the heat to medium then introduce the Sherry wine. Allow to cook for about a minute or two then add slurry.

Tip: When mixture is ready it should have darkened to a mid-brown tone.

7. When the mixture is ready, re-introduce chicken breast. Ensure it is coated in the mixture. Reduce heat to low. Allow to simmer for two (2) more minutes and voila your chicken is ready to be munched!

Sautéed Chicken Breast can be served with rice, pasta or even fries! I prepared this for a friend’s birthday partaaaay and it got a ‘thumbs up’ although sadly I did not have enough time to take photos.


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