Pan Seared Chicken Breasts with Herb Butter Sauce
Pan Seared Chicken Breasts with Herb Butter Sauce – Tender and juicy chicken breasts with a sauce made by deglazing the pan with wine. The sauce is thickened with a little butter and flavored with fresh herbs.
- 2 – 3 boneless, skinless chicken breasts
- Salt & fresh ground black pepper (to taste)
- 3 tablespoons olive oil
- 4 tablespoons all-purpose flour
- 1 cup of white wine
- 1/2 cup chicken broth
- 1 tablespoon fresh thyme, chopped
- 2 tablespoons butter
- Prepare the chicken by cutting into thin cutlets. First butterfly the chicken and separate into cutlets.
- Season each piece of chicken on both sides with salt and fresh ground black pepper (to taste).
- Heat the olive oil in a skillet over medium heat.
- Put the flour on a plate. Lightly coat the chicken by dredging it in the flour. Shake off the excess flour.
- Put the chicken into the heated skillet. Cook it in batches. Do not crowd the chicken.
- Brown on each side and cook the chicken until each piece is at least 165 degrees. Do not over heat and burn the bits on the bottom of the pan.
- Remove the chicken to a plate and set aside.
- One the chicken is done, deglaze the plan with wine. Over medium heat, use a spatula to get up the bits (fond) off the bottom of the pan to flavor the sauce. As it heats, the bits will slowly release.
- Once the sauce comes to a slow simmer, reduce the sauce about to about half.
- Add chicken broth and allow to reduce. Add fresh thyme and butter.
- Allow to thicken as desired.
- Return the chicken to the skillet. Flip or spoon over sauce to coat the chicken.
- Adjust the seasoning to your taste.
- Plate with your favorite side dish and enjoy!