Pan-Seared Chicken Breast With Rich Pan Sauce
April 22, 2017
"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."
- 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
Pat the chicken dry with a paper towel. Let is stand at room temperature for 20 minutes.
Sprinkle chicken with 1/4 teaspoon pepper and 1/4 teaspoon pepper.
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.
Add the remaining 1 teaspoon oil, onion, and garlic to the pan; saute 1 minute.
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.
Reduce heat to medium-low; simmer 3 minutes or until reduced to 1/2 cup, stirring occasionally.
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.