Photo: Tara Donne; Styling: Sarah Smart
Hands-on Time
17 Mins
Total Time
35 Mins
Serves 4 (serving size: 1 breast half and 2 tablespoons sauce)

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.

How to Make It

Step 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.

Step 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.

Chef's Notes

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

You May Like

Ratings & Reviews

LauraD318's Review

May 18, 2014
Great recipe. Sauce is simple to make with ingredients I generally have on hand.

kallen18's Review

May 07, 2014
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!

daneanp's Review

May 29, 2014
This is a good, classic recipe. Next time I will roast some potatoes for all the wonderful sauce.

catb29's Review

August 03, 2014
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.

jolaha's Review

February 11, 2014

Easy and Elegant

August 08, 2015
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 :)

jenniferml2020's Review

January 17, 2015