Pan-Seared Chicken with Wine and Herbs

Published April 4, 2016

SmartPoints: 5  |  Prep Time: 15 min  |  Cook Time: 10 min  |  Serves: 4  |  Difficulty: Easy


Pan sauces are an easy way to flavour chicken without adding a lot of extra time and effort. Just a touch of butter adds wonderful richness to the sauce.


  • 450 gm uncooked boneless skinless chicken breast(s) (2 225 g [8 oz]. breast halves)
  • 2 spray(s) cooking spray
  • 1⁄4 tsp kosher salt (1 ml)
  • 1 pinch kosher salt
  • 1⁄4 tsp black pepper (1 ml)
  • 2 tsp olive oil (10 ml)
  • 2 Tbsp uncooked shallot(s) (30 ml), finely chopped
  • 4fl oz white wine (120 ml), dry
  • 1⁄4 cup(s) reduced-sodium chicken broth (60 ml)
  • 1⁄2 tsp fresh thyme, finely chopped, or 1 ml each tarragon and chives
  • 1 Tbsp unsalted butter (15 ml), cold, cut into small cubes


  1. Slice through each chicken breast lengthwise to form two thinner cutlets. Pound gently to even thickness, if necessary.
  2. Coat a 12-inch skillet with cooking spray; set over medium-high heat until very hot. Season chicken with salt and pepper. Add chicken to pan; cook, undisturbed, until golden, about 2 minutes. Turn and cook until just cooked through, 1 to 2 minutes more. Transfer chicken to a platter; keep warm.
  3. Add oil and shallots to same skillet; sauté 30 seconds. Add wine; cook, stirring to release brown bits from bottom of pan, and until reduced by half, 1 to 2 minutes. Add broth; simmer 1 minute more. Stir in thyme (or tarragon and chives), a pinch of salt and juices from chicken platter; remove pan from heat. Swirl in butter until sauce is creamy; spoon sauce over chicken.


Serving size: 85 g (3 oz) chicken and 20 ml (4 tsp) sauce