Serves 4 (serving size: 1 breast half and 2 tablespoons sauce)
Photo: Tara Donne; Styling: Sarah Smart
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
How to Make It
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.
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A straightforward chicken recipe with an emphasis on technique: achieving a perfect sear in the ideal pan (stainless steel in this case) while producing those coveted brown bits provides the foundation for an amazing pan sauce... the ingredients are simple, accessible, and together: absolutely delicious. The kids ALL loved this. Everyone was scraping their plates and eventually, even the skillet! Try this!! Once again - Cooking Light has my culinary heart!
Easy and oh so good! I even used freeze dried onion and garlic in jar because that's what I had on hand. I used white wine but think it would be nice to try with a sherry or Marsala for different flavor.
Perfect quick weeknight meal.
First time making a pan sauce. I actually used a non-stick pan as all my wife gave away all my SS pans (complained they were too hard to clean). I still managed to get a great sear on the breasts and I even got lots of tasty bits once the pan was deglazed. The sauce was a hit! I would've liked it better with some nice waxy red or yellow potatoes but as I had none I used egg noodles instead. So easy and so good! Filed away for frequent future use :)