Pan-Seared Chicken Breast with Rich Pan Sauce

Photo: Tara Donne; Styling: Sarah Smart

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.

Yield: Serves 4 (serving size: 1 breast half and 2 tablespoons sauce)
Total:
Recipe from Cooking Light

More From Cooking Light

Recipe Time

Hands On: 17 Minutes
Total: 35 Minutes

Nutritional Information

Amount per serving
  • Calories: 283
  • Fat: 11.8g
  • Saturated fat: 3.4g
  • Monounsaturated fat: 5.3g
  • Polyunsaturated fat: 1.3g
  • Protein: 37.3g
  • Carbohydrate: 2.2g
  • Fiber: 0.2g
  • Cholesterol: 116mg
  • Iron: 0.9mg
  • Sodium: 428mg
  • Calcium: 18mg

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

Preparation

  1. 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. 2. 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.
Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

My Notes

Only you will be able to view, print, and edit this note.

Add Note

Pan-Seared Chicken Breast with Rich Pan Sauce Recipe at a Glance
advertisement
  1. Enter at least one ingredient

You want chicken? We've got it!

Chicken Tonight
Get endless recipe ideas for this dinnertime staple, emailed weekly.
We Respect Your Privacy. Privacy Policy