Pan-Seared Chicken with Wine and Herbs
Uncooked boneless skinless chicken breast(s)
450 gm, (2 225 g [8 oz]. breast halves)
¼ tsp(s), (1 ml)
¼ pinch, (1 ml)
2 tsp(s), (10 ml)
2 tbsp(s), (30 ml), finely chopped
4 fl oz, (120 ml), dry
Reduced-sodium chicken broth
¼ cup(s), (60 ml)
½ tsp(s), finely chopped, or 1 ml each tarragon and chives
1 tbsp(s), (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.