Description

Pantry spices make a wonderful savory rub for pan fried chicken breasts. When chicken is cooked, a lovely sauce is made from brown bits from the chicken, white wine, chicken stock/broth and a Beurre Manie, which is a delicious butter paste used to thicken

Ingredients

• 1/2 c. flour
• 1 T. chili powder
• 2 t. cracked black pepper
• 2 t. brown sugar
• 1/2 t. onion powder
• 1/2 t. garlic powder
• 1/2 t. dried oregano
• 1/2 t. salt
• 1 1/2 lb. thin sliced boneless, skinless chicken breasts
• 2 T. olive oil, divided
• 1/2 c. reduced-sodium chicken stock/broth
• 1/2 c. dry white wine
• 2 T. Beurre Manié
• To Make Beurre Manié:
• 1/2 c. (1 stick) softened butter
• 1/2 c. flour

Steps

1. Wash chicken and pat dry with paper towels.
2. Place flour on a sheet of waxed paper.
3. In a small bowl, stir together chili powder, pepper, brown sugar, onion powder, garlic powder, oregano, and salt; sprinkle over both sides of chicken. Lightly coat both sides of chicken in flour, shaking off excess. Discard remaining flour.