Perfect Pan Seared Chicken, With Sauce Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 4 Boneless, Skinless Chicken Breasts
2 Tablespoons Olive Oil
2 Tablespoons Fresh Herbs
1 Clove Minced Garlic
1 Teaspoon Salt
1/2 Cup White Wine
1/2 Cup Chicken Broth
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Directions: |
Directions:In a plastic bag, combine all ingredients except the wine and broth. Allow to sit, unrefrigerated for 2 hours, turning over occasionally.
With a heavy sautee or frying pan that has a tight fitting lid, heat a few tablespoons of olive oil over medium high heat. When hot, use tongs to remove each breast, placing it top side down first. Take care to get as many of the herbs and spices out as possible and pile them evenly amongst the bottoms of the chicken breasts. Allow to sear for 3-4 minutes, or until a good, browned crust forms on the tops. The bottoms should show signs of being slightly whitish around the edges.
Turn over and continue cooking for another 2-3 minutes. Pour in the wine (or just 1 cup of broth) into the pan. The oils and alcohols may ignite. This is fine. Just quickly place a lid over top, reduce heat to low for 2 minutes, then turn it off. Allow to sit for another two minutes. Remove and serve, pouring the drippings equally over each breast. |
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Number Of
Servings: |
Number Of
Servings:4 |
Preparation
Time: |
Preparation
Time:2 Hours |
Personal
Notes: |
Personal
Notes: This can be done using nearly any combination of herbs and spices. Experiment to your liking. Various kinds of white wines will work, as will Marsala wine. If done correctly, chicken will be fork tender, soft, cooked and juicy. Serves extremely well with a side of greens or asparagus.
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