Pan-Seared Chicken Breast With Rich Pan Sauce Recipe

Name: Pan-Seared Chicken Breast With Rich Pan Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 (6-ounce) skinless, boneless chicken breast halves; 1/2 teaspoon freshly ground black pepper, divided; 3/8 teaspoon kosher salt, divided; 4 teaspoons olive oil, divided; 1 tablespoon grated onion; 1 teaspoon minced garlic; 1 1/2 teaspoons all-purpose flour; 1/4 cup dry white wine; 3/4 cup unsalted chicken stock (such as Swanson); 1 tablespoon butter; 1/4 teaspoon sugar; 1 tablespoon chopped fresh flat-leaf parsley

Servings: persons

4 (6-ounce) skinless, boneless chicken breast halves
1/2 teaspoon freshly ground black pepper, divided
3/8 teaspoon kosher salt, divided
4 teaspoons olive oil, divided
1 tablespoon grated onion
1 teaspoon minced garlic
1 1/2 teaspoons all-purpose flour
1/4 cup dry white wine
3/4 cup unsalted chicken stock (such as Swanson)
1 tablespoon butter
1/4 teaspoon sugar
1 tablespoon chopped fresh flat-leaf parsley

1
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.
2
Add remaining 1 teaspoon oil, onion, and garlic to pan; saute 1 minute. Add flour; saute 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.
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321

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 4 (6-ounce) skinless, boneless chicken breast halves, 1/2 teaspoon freshly ground black pepper, divided, 3/8 teaspoon kosher salt, divided, 4 teaspoons olive oil, divided, and more.

Yes, Pan-Seared Chicken Breast With Rich Pan Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pan-Seared Chicken Breast With Rich Pan Sauce

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