Pan-Seared Chicken with Wine and Herbs
- Total Time
Pan sauces are an easy way to flavor chicken without adding a lot of extra time and effort. Just a touch of butter adds wonderful richness to the sauce.
uncooked boneless skinless chicken breast16 oz, (two 8 oz. breast halves)
cooking spray2 spray(s)
kosher salt¼ tsp
black pepper¼ tsp, freshly ground
olive oil2 tsp
uncooked shallot(s)2 Tbsp, finely chopped
white wine4 fl oz, dry variety
reduced-sodium chicken broth¼ cup(s)
fresh thyme½ tsp, finely chopped or 1/4 tsp each tarragon & chives
kosher salt1 pinch
unsalted butter1 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