Poulet Sauté — Pan-Seared Chicken Breast

Ingredients

• •4 pieces Chicken breast
• •2 tbsp cooking oil
• •1 tsp salt
• •0.5 tsp pepper
• •0.5 cup water
• •1 cup Quinoa

Directions

1. 1Cook quinoa in 2 cups water with a pinch of salt for 15 minutes.
2. 2Pound chicken breasts to even thickness and season with salt and pepper.
3. 3Heat oil in a heavy skillet over medium-high heat until hot.
4. 4Sear chicken 6 minutes per side until golden and cooked through.
5. 5Remove chicken and deglaze pan with water, scraping up browned bits.
6. 6Slice chicken and serve over quinoa with pan juices drizzled on top.

💡 Chicken breast for poulet sauté should leave the pan before the quinoa finishes; lean breast dries quickly and is better rested while the grain absorbs liquid.

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