upstill (05/14/82)
There's no reason you have to bake a boned chicken breast, since
they saute up so beautifully, with a nice brown outside, in much
less time.
To do so, dust the skinned breast with flour (lightly). Heat
a tablespoon or two of butter in a (reasonably heavy) skillet.
Optionally saute a chopped scallion or two for a couple of minutes,
then add the breast and saute over medium heat, turning after two minutes.
The only trick is not to overcook them (cut a slit and look for pinkness)
because they can be exquisite when cooked just to doneness, and dry and
tough if overcooked (equally true for the baked version). They should be
done in not much more than five minutes.
Tune in tomorrow for more things to do with chicken breasts.