Pan Seared Chicken Breast
Ingredients
The chicken
-
4
pieces
Boneless skinless chicken breasts
The seasoning
-
1
tsp
Sea salt
-
¼
tsp
Black pepper
The cooking fat
The aromatics
-
2
cloves
Garlic (minced)
-
1
medium
Shallot (finely diced)
The sauce
-
½
cup
White cooking wine
-
½
cup
Chicken broth, reduced sodium
-
2
tbsp
Unsalted butter (cut into 1 tbsp pats)
-
½
tbsp
Fresh parsley (chopped)
-
½
tbsp
Fresh thyme (chopped)
Instructions
- Pat the chicken dry and season both sides with salt and pepper.
- Heat 1 tablespoon of olive oil in a skillet over medium-high heat and add the chicken, cooking for 4 to 8 minutes per side until browned.
- Remove the chicken and cover it with foil to keep warm.
- Add the remaining olive oil to the pan, then add garlic and shallots, sautéing until fragrant.
- Deglaze the pan with white wine and chicken broth, scraping up browned bits, and simmer until reduced by half.
- Lower the heat and stir in butter, parsley, and thyme until the butter melts.
- Serve the sauce over the chicken.
Nutrition Facts (estimated)
Servings
4
Calories
384
Total fat
18.4g
Total carbohydrates
2.1g
Total protein
48.8g
Sodium
0mg
Cholesterol
0mg
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