Savory Pan-Seared Chicken BreastsRecipe preview on Faxo
Recipe

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
- 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.
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