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Chicken Breasts with Pan Sauce
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1 cup all-purpose flour

1 1/2 teaspoons salt

1 teaspoon pepper

4 thin-sliced chicken breasts or 2 butterflied chicken breasts

1 tablespoon clarified butter or neutral-flavored high-heat oil

Pan Sauce

2 to 3 shallots,   sliced or diced

1/4 cup red or white wine  

1/2 to 3/4 cup chicken stock

1 teaspoon fresh thyme leaves, if desired

1 teaspoon Dijon mustard, if desired

2 to 4 cold Land O Lakes® Butter Balls


1 to 2 tablespoons chopped flat-leaf parsley, if desired

 *Substitute an equal amount of diced yellow onion. **Substitute brandy or cognac.

How to make

  1. STEP 1

    Stir together flour, salt and pepper in shallow dish (such as a pie pan). Using tongs, dip each piece of chicken in flour mixture on both sides, shaking off any excess flour. Place on cutting board or large plate.

  2. STEP 2

    Heat large skillet (stainless steel, aluminum or enameled cast iron) over medium-high to high heat. Add just enough clarified butter or oil to coat bottom of pan. Add chicken. Sear, without moving chicken, 2-3 minutes or until browned and crispy.

  3. STEP 3

    Flip and sear chicken on other side 2-3 minutes or until browned and internal temperature reaches 165°F. Transfer chicken to clean plate; tent lightly with foil to keep it warm.

  4. STEP 4

    Pour off and discard any excess fat, but leave any brown bits on bottom of pan. Return pan to heat; reduce heat to medium-low. Add shallots; stir 30-60 seconds, watching brown bits to ensure they are not getting too dark. Adjust or remove from heat as needed.

  5. STEP 5

    Add wine to skillet; immediately use spatula to scrape up brown bits from bottom of pan, incorporating into shallot mixture. Simmer until liquid is reduced by about half.

  6. STEP 6

    Add stock to skillet. Add thyme and mustard if desired. Simmer until liquid is reduced to about one-third original amount.

  7. STEP 7

    Add Butter Balls as needed to finish sauce and add depth, richness and glossy shine. Season to taste with additional salt and pepper. If sauce tastes too strong, add 1-2 tablespoons water to thin it out. Pour sauce over chicken. Garnish with parsley, if desired.

Tip #1

If you try to flip the chicken and it sticks, this means it’s not ready to turn yet. As soon as the side is properly seared, it will detach.

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