Chicken Breasts with Pan Sauce

Name: Chicken Breasts with Pan Sauce
Prep time: 5 min
Total time: 15 min
Yield: 4 servings
Ingredients: Chicken; 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; 1 to 2 tablespoons cold Land O Lakes® Butter; 1 to 2 tablespoons chopped flat-leaf parsley, if desired

Learn how to make a pan sauce, one of the most incredible techniques you can master to step up your cooking game.

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Learn How it Works...

5 min

Prep Time

15 min

Total Time

servings

Ingredients

Chicken

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

1 to 2 tablespoons cold Land O Lakes® Butter

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

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.
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. Let chicken sear in one place 2-3 minutes or until browned and crispy.
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.
STEP 4

Pour off and discard any excess fat, but don’t touch brown bits on bottom of pan. Return pan to heat; reduce heat to medium-low. Add shallots; stir using spatula or wooden spoon 30-60 seconds, watching brown bits to ensure they are not getting too dark. Adjust or remove from heat as needed.
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.
STEP 6

Add stock to skillet. Add thyme and mustard as desired. Simmer until liquid is reduced to about one-third original amount.
STEP 7

Add butter 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 of 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.

Nutrition (1 serving)

210 Calories

8 Fat (g)

60 Cholesterol (mg)

550 Sodium (mg)

15 Carbohydrates (g)

1 Dietary Fiber

15 Protein (g)

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