Sauteed Chicken Fillets Recipe

Trim off any jagged edges from the chicken fillets. Cut and pull out the white tendon that runs down the underside of the meat. Put the seasoned flour on a piece of greaseproof paper and turn the chicken about in it until lightly coated with flour. Heat the butter and oil in a frying pan until foaming, pat chicken to remove excess flour and place it in the pan. Saute over medium heat for about 4 minutes until golden brown, then turn and cook other side for about 4 minutes more. Do not crowd the pan, saute the chicken in batches if necessary. To check when the chicken is done press it with your finger; if it feels springy, it is ready. If still soft and yielding, cook it for a minute or two more but keep checking. If cooked until there is no springiness it is overdone and will be tough and dry. Serve immediately, or keep warm for a minute or two while making one of the suggested sauces.
WINE AND CREAM SAUCE: Pour 1/4cup dry white wine into the pan and heat until boiling, stirring to the bottom. Swirl in 1 tablespoon of cream and boil, stirring for a minute. Taste, correct seasoning and spoon over chicken. MEUNIERE: Add a piece of butter, about the size of a walnut, to the pan. Heat until foaming, stirring to collect the good brown bits from the bottom, then stir in 1 tablespoon lemon juice and 1 tablespoon chopped parsley. Taste, correct seasoning and spoon over chicken. MUSHROOM SAUCE: Add a piece of butter, about the size of a walnut, to the pan. Heat until foaming, put in 8-10 sliced mushrooms and fry the slices briskly for a minute on each side. Add Vi cup cream and boil, stirring, for a minute, then stir in 2 tablespoons lemon juice. Taste, correct seasoning and spoon over chicken.