CHICKEN BREAST SAUCE RECIPES

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PAN-SEARED CHICKEN BREAST WITH RICH PAN SAUCE RECIPE ...



Pan-Seared Chicken Breast with Rich Pan Sauce Recipe ... image

To calibrate yourself to be a better cook, learn to use all of your senses throughout the process. For the richest sauce, use a stainless steel pan; the browned bits that stick to the bottom provide flavor.

Provided by Adam Hickman

Total Time 35 minutes

Yield Serves 4 (serving size: 1 breast half and 2 tablespoons sauce)

Number Of Ingredients 12

4 (6-ounce) skinless, boneless chicken breast halves
½ teaspoon freshly ground black pepper, divided
.38 teaspoon kosher salt, divided
4 teaspoons olive oil, divided
1 tablespoon grated onion
1 teaspoon minced garlic
1 ½ teaspoons all-purpose flour
¼ cup dry white wine
¾ cup unsalted chicken stock (such as Swanson)
1 tablespoon butter
¼ teaspoon sugar
1 tablespoon chopped fresh flat-leaf parsley

Steps:

  • Let chicken stand at room temperature for 20 minutes. Sprinkle chicken with 1/4 teaspoon pepper and 1/4 teaspoon salt. Heat a large stainless steel skillet over medium-high heat. Add 1 tablespoon oil; swirl to coat. Add chicken to pan, rounded side down; cook 5 minutes. Turn chicken over; reduce heat to medium, and cook 5 minutes or until done. Remove chicken from pan; let stand 5 minutes.
  • Add remaining 1 teaspoon oil, onion, and garlic to pan; sauté 1 minute. Add flour; sauté 30 seconds. Add wine to pan; cook 30 seconds or until liquid almost evaporates, stirring constantly. Stir in stock; bring to a boil, scraping pan to loosen browned bits. Reduce heat to medium-low; simmer 3 minutes or until reduced to 1/2 cup, stirring occasionally. Remove pan from heat; stir in remaining 1/4 teaspoon pepper, remaining 1/8 teaspoon salt, butter, and sugar. Sprinkle with parsley.

Nutrition Facts : Calories 283 calories, CarbohydrateContent 2.2 g, CholesterolContent 116 mg, FatContent 11.8 g, FiberContent 0.2 g, ProteinContent 37.3 g, SaturatedFatContent 3.4 g, SodiumContent 428 mg

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