Pan-Seared Chicken Breast with Rich Pan Sauce

Easy · 12 ingredients — shared from Reciquest

4 servings · Easy

Ingredients

• 4 (6-ounce) skinless, boneless chicken breast halves
• 1/2 teaspoon freshly ground black pepper, divided
• 3/8 teaspoon kosher salt, divided
• 4 teaspoons olive oil, divided
• 1 tablespoon grated onion
• 1 teaspoon minced garlic
• 1 1/2 teaspoons all-purpose flour
• 1/4 cup dry white wine
• 3/4 cup unsalted chicken stock (such as Swanson)
• 1 tablespoon butter
• 1/4 teaspoon sugar
• 1 tablespoon chopped fresh flat-leaf parsley

Instructions

Cook Chicken

1. Let chicken stand at room temperature for 20 minutes.
2. Sprinkle chicken with 1/4 teaspoon pepper and 1/4 teaspoon salt.
3. Heat a large stainless steel skillet over medium-high heat.
4. Add 1 tablespoon oil; swirl to coat.
5. Add chicken to pan, rounded side down; cook 5 minutes.
6. Turn chicken over; reduce heat to medium, and cook 5 minutes or until done.
7. Remove chicken from pan; let stand 5 minutes.

Cook Sauce

8. Add remaining 1 teaspoon oil, onion, and garlic to pan; sauté 1 minute.
9. Add flour; sauté 30 seconds.
10. Add wine to pan; cook 30 seconds or until liquid almost evaporates, stirring constantly.
11. Stir in stock; bring to a boil, scraping pan to loosen browned bits.
12. Reduce heat to medium-low; simmer 3 minutes or until reduced to 1/2 cup, stirring occasionally.
13. Remove pan from heat; stir in remaining 1/4 teaspoon pepper, remaining 1/8 teaspoon salt, butter, and sugar.
14. Sprinkle with parsley.

Tags: pepperplate-import

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