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; 2 to 4 (1 to 2 tablespoons) cold Land O Lakes® Butter Balls; 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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5 min

Prep Time

15 min

Total Time

servings

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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

2 to 4 (1 to 2 tablespoons) cold Land O Lakes® Butter Balls

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

*Substitute 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 onto 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. Sear, without moving chicken, 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 warm.
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.
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 if desired. Simmer until liquid is reduced to about one-third original amount.
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.

210 Calories

8 Fat (g)

60 Cholesterol (mg)

550 Sodium (mg)

15 Carbohydrates (g)

1 Dietary Fiber

15 Protein (g)

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