Pan Sauce Chicken
Brown lightly seasoned chicken breasts, then make a simple pan sauce with white wine, chicken broth and herbs. Simmer all together and you have Pan Sauce Chicken!
Serves 4
Prep time: 15 minutes
Cook time: 30 minutes
Calories: 199.64
Calories from Fat: N/A
Total Fat: 2.12 g
Saturated Fat: N/A
Cholesterol: N/A
Sodium: N/A
Total Carbohydrate: 6.38 g
Dietary Fiber: N/A
Sugars: N/A
Protein: 28.60 g
Vitamin A: N/A
Vitamin C: N/A
Ingredients:
4 skinless, boneless chicken breast halves
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon seasoning salt
3 tablespoons all-purpose flour
3 tablespoons water
1 cup white wine
1 cup chicken broth
2 teaspoons chopped Italian herbs
-
Season chicken breasts with salt, pepper and seasoning salt. In a small bowl, combine flour and water and mix until no lumps remain and the mixture is completely smooth.
-
Heat 1 tablespoon oil in a large skillet over high heat. Add chicken and brown for 3 to 4 minutes each side. Remove chicken to a plate or platter.
-
Deglaze skillet with wine and broth and bring to simmer over medium low heat. When simmering, add herbs; whisk in flour mixture. Return to simmer, reduce heat to low and return chicken to skillet with juices.
-
Cover skillet and simmer gently for 20 to 30 minutes, or until chicken is cooked through (no longer pink inside), turning frequently.
B-man 