Pan-Seared Chicken Breast With Rich Pan Sauce

Prep Time
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"Quick enough for a weeknight after working all day, but doesn't taste like a quick meal or fast food! Fairly low in calories too."

Original recipe yields 4 servings


  • Serving Size: 1 (204.6 g)
  • Calories 361.4
  • Total Fat - 13.6 g
  • Saturated Fat - 4.2 g
  • Cholesterol - 165 mg
  • Sodium - 377.9 mg
  • Total Carbohydrate - 1.8 g
  • Dietary Fiber - 0.2 g
  • Sugars - 0.4 g
  • Protein - 54 g
  • Calcium - 32.6 mg
  • Iron - 2.1 mg
  • Vitamin C - 1.9 mg
  • Thiamin - 0.1 mg

Step 1

Pat the chicken dry with a paper towel. Let is stand at room temperature for 20 minutes.

Step 2

Sprinkle chicken with 1/4 teaspoon pepper and 1/4 teaspoon pepper.

Step 3

Heat a large stainless steel skillet over medium-high heat. Add 1 tablespoon oil; swirl to coat. Add chicken to the pan, rounded side down; cook 5 minutes. Turn the chicken over; reduce heat to medium, and cook 5 minutes or until done. Remove the chicken from the pan; let stand 5 minutes.

Step 4

Add the remaining 1 teaspoon oil, onion, and garlic to the pan; saute 1 minute.

Step 5

Add flour; saute 30 seconds. Add wine to the pan; cook 30 seconds or until the liquid almost evaporates, stirring constantly. Stir in stock; bring to a boil, scraping the pan to loosen browned bits.

Step 6

Reduce heat to medium-low; simmer 3 minutes or until reduced to 1/2 cup, stirring occasionally.

Step 7

Remove the pan from heat; stir in the remaining 1/4 teaspoon pepper, remaining 1/8 teaspoon salt, butter, and sugar. Sprinkle with parsley. Serve sauce over the chicken.

Tips & Variations

No special items needed.



Oh my, this was wonderful. I shared none with my cats for the first time ever? DH raved about it also. Thanks for delicious and quick recipe.

review by:
(25 Apr 2017)