Sautéed Chicken Breast with Tarragon Butter Sauce
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Tag: sauté
Zucchini Sauté Provençale
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Ingredients — preview
- 1/2 each zuchini
- a/n olive oil blend
- 1/2 tablespoon shallot minced
Preparation — preview
- Cut the zucchini in half lengthwise, then cut each half lengthwise again. Using your chef's knife cut the seeds/membrane away from the top of each slice of zucchini. Then cut zucchini into 1/2 inch slices.
- Heat a medium-sized sauté pan over medium high heat and add 1-2 teaspoons of oil.
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Pan-Seared Salmon with Sautéed Spinach
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Ingredients — preview
- a/n olive oil blend
- 1 fillets salmon fillets 4-6 ounce, skin on, scaled and scored
- a/n teaspoons coarse salt
Preparation — preview
- Preheat small sauté pan and add about 1 teaspoon of the olive oil.
Season the fillet on both sides with salt and pepper. On the skin side, sprinkle evenly with some sugar. - Place the salmon in the pan, skin side down, and cook until it is nicely browned and caramelized, about 3 minutes.
Flip over and cook on the other side for 1 to 1 1/2 minutes.
Remove the salmon and hold warm.
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Sautéed Chicken, Mushrooms and Sun-dried Tomatoes over Farfalle
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