Pan-Seared Chicken with Wine and Herbs
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
- Slice through each chicken breast lengthwise to form two thinner cutlets. Pound gently to even thickness, if necessary.
- 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.
- 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