Does anybody ever skillet sautee chicken in olive oil?

I do it quite often especially in the winter when it's too cold to grill.





I put some olive oil in the skillet with some crushed garlic to start and add the chicken when the oil heats up. Sometime do it the whole boneless/skinless breast at a time and sometime I dice the breast up to add it to a sauce or just to toss with some veggies and pasta, which I add to the skillet.Does anybody ever skillet sautee chicken in olive oil?
ya I only use olive oil


just dont turn it up to high


it burns easier.Does anybody ever skillet sautee chicken in olive oil?
I have, but you defeat the healthy properties of Olive Oil when cooking it...and it burns a bit faster than canola.
But of course, salt and pepper the chicken first or use various seasoned salts or even saltless spice mixes. The trick is to finish in the oven using flavored vinegars, cherry peppers, wines and/or sherry. Different tastes and textures every time. Experiment and enjoy!
Simple Chicken Saute


2 Servings





Ingredients


2 Chicken breast halves, 2 tb Fresh lemon juice


1 tb Olive oil 1 tb Soft margarine


1 1/2 tb Green onions, chopped 2 ts Fresh parsley, chopped


4 Mushrooms, chopped








Directions


Rinse the chicken, remove all visible fat, dry throughly. Flatten slightly with the heel of your hand to attain uniform thickness for even cooking. Heat the olive oil in a 10'; non-stick skillet. Saute the chicken for 3 minutes each side, or until just firm to the touch. Remove chicken from pan and keep warm. Using the same skillet, saute the green onions until translucent. Add mushrooms and cook for 2 minutes. Stir in the lemon juice and boil til most of the liquid has evaporated. Stir in the soft margarine. Spoon this mixture over the chicken and sprinkle parsley on top. Serves 2 Each serving provides: 255 calories 3 g carbohydrate 28 g protein 155 mg sodium 6 g fat 68 mg cholesterol (To bring the fat down even further, I spray the skillet with cooking spray rather than use olive oil, and substitute 1 tsp. olive oil for the margarine. This makes the sauce a bit thin, but it really does bring down the fat content, eliminates the saturated fat altogether, and tastes better too.)
I never use olive oil for cooking, has a low flash point, and you want to have your pan hot so you can seal in flavor when you sear the chicken. Look into pumpkin seed oil, or sunflower oil. Both of these have higher smoke points, and are just as healthy
yes, with a few spices. Cut in center to make sure it is done.


Takes less than 10 minutes
Definitly 20 minutes on one side, twenty minutes on the other side then put some barbecue sauce on it.
Yes, Olive oil is very good for you. I dice up chicken and sprinkle some thyme and garlic with the chicken and cook it, medium heat, as the oil does seem to heat up faster and cook hotter than other oils.
Absolutely! It's so versatile. You can saute it and put it on a green salad for a light lunch or supper. You can add it to a alfredo sauce with summer squash, zuchinni and red peppers and pour over penne. If you are talking about whole pieces, I would saute for color then place in a baking pan and cover with whatever you like and finish in the oven so the pieces don't become too browned or even burned before cooked through. Don't waste your extra virgin olive oil on sauteing, though. Regular olive oil is best for cooking, extra virgin is too expensive, has a lower burning point and is best for using to drizzle over cooked items and as a salad dressing ingredient.