16 Reviews of Chicken Breast Saute

From: HeatherFeather

On Feb 15, 2003

This was delicious! Easy to prepare, moist and flavorful. I first boiled up 4 large potatoes(peeled & cut into large chunks) and used those in place of the canned as the recipe poster suggested. I thought the thin gravy tasted great & it had a lovely golden yellow color. Thanks for sharing this family favorite!

From: Chef Franny

On May 4, 2006

This was great. I changed it a bit my seasoning the chicken with garlic powder, paprika, poultry seasoning and pepper. I added a bit of white cooking wine along with the bouillon broth and threw in some mushrooms along with the potatoes. Very good! We enjoyed it!

From: baglady :-)

On Jun 23, 2004

I had some chicken breasts and was out of ideas. This recipe was so easy and very good...and I just used some basic ingredients which I had on hand. If there were to be anything that I would've changed, it would have been to tenderize the chicken.

From: Lulu #280529

On Feb 6, 2006

recipe required too much butter-used only enough to brown the meat. replaced bouillon with canned chicken broth. recipe was easy to prepare. family enjoyed it very much.

From: *PENNY*

On Apr 4, 2004

This was very quick and easy to make. Very tasty, although it did seem a bit on the salty side for our tastes. Bouillon is quite salty on it's own so I probably would leave out the additional salt the next time I make it.

From: MaeEast

On Apr 19, 2003

This was delicious! My whole family enjoyed it. I used 2 good sized cubed potatoes instead of the canned potatoes. My sauce was not thin, but a nice "gravy" consistency. Maybe because I used soup base instead of the bouillon cube? I don't know. But I liked it!

From: orphan71

On May 14, 2003

It was very tasty. I used extra virgin olive oil instead of butter (healthier). Quick and easy!

From: hungrylesley

On Jun 22, 2006

I'm currently residing in South Korea, and was able to find the ingredients to this dish! Very easy to make and very delicious! 2 thumbs up!

From: Msjin

On Mar 15, 2007

This was very good. I omitted potatoes and added mushrooms. Thanks for sharing.

From: ana410ny

On Dec 17, 2008

My family loved it. I did change a couple of things. I used 6 pieces of skinless tenderloins (tenderized with a meat hammer). Instead of the butter, I used 1 1/2 tablespoon of EVOO, no salt, and 1 yellow potatoe (which I cubed up and cooked in a separate pot until fork tender). I think the key to making sure the meat does not come out rubbery is to tenderize it and as soon as you see it getting brown continue with the other steps (it can still be a little pink since it's going to be cooking for an additional 30mins). If you over cook it in the beginning it's going to be tough. When I was finished cooking it (25mins) the meat was very juicy and soft. Also my sauce came out a little thicker than most have described. But nonetheless it was delicious. Thank for the recipe.