Savory Pan-Seared Chicken Breasts
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
Directions
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Wash chicken and pat dry with paper towels.
Place flour on a sheet of waxed paper.
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.
In a large skillet, heat 1 T. olive oil over medium-high heat. Cook chicken in batches, adding oil as needed, until lightly browned, about 4 minutes per side. Transfer chicken to plate/platter; cover to keep warm.
Place skillet with drippings over medium-high heat. Add stock/broth and wine; stir to scrape up brown bits from bottom of pan. Bring to a boil. Gradually whisk in Beurre Manié until smooth; cook whisking constantly until slightly thickened, about 1 minute. Drizzle over chicken.
6 servings.
To make Beurre Manie:
In small bowl, stir together 1/2 c.(1 stick) softened butter and 1/2 c. flour until well mixed. Drop tablespoonfuls onto waxed paper; freeze several hours or overnight. Once completely frozen, place in zip lock plastic bags
and freeze until ready to use.