Pan-seared chicken with wine and herbs
Uncooked boneless skinless chicken breast
16 oz, (two 8 oz. breast halves)
¼ tsp, freshly ground
2 Tbsp, finely chopped
4 fl oz, dry variety
Reduced-sodium chicken broth
½ tsp, finely chopped or 1/4 tsp each tarragon & chives
1 Tbsp, cold, cut into small pieces
- 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: 3 oz chicken and 4 tsp sauce