If I had to choose one recipe to make without knowing who I was making it for or why I was making it it would be Chicken with a pan sauce. Not only is it super easy to make and a crowdpleaser (even the pickiest of eaters will like it) but it is elegant on its own, you can serve it at a formal dinner party.
The other great thing? Pan Sauce is a dish you can experiment with once you have the technique down. You can vary it up with your favorite flavors. I love adding dijon mustard, garlic or different herbs like thyme or rosemary to vary up the flavor profile. You could even replace the chicken with pork if that is what you have in your refrigerator.
This recipe is proof that once you master technique you can start creating your own recipes so you and your family will never feel like you’re having the same chicken recipe night after night.
Chicken in Pan Sauce
Servings: 4 People
- 2 tbsp flour
- 4 boneless skinless chicken breasts pounded thin
- 2 tbsp butter
- 2 tbsp olive oil
- 1/2 cup white wine
- 1/2 cup chicken broth
- 1/8 cup parsley chopped
Preheat oven to 200 F degrees. Dredge chicken in flour seasoned with salt and pepper. Shake the excess flour off. Heat oil and 1 tbsp butter in a large saute pan over medium high heat. Once the oil is hot, working in batches not to crowd the pan, add the chicken and cook for 2-3 minutes on each side. You will know when to flip when the chicken comes easily off the pan and there is color on the edges and the top side. Transfer the chicken to a foil lined baking sheet and place in the oven to keep warm.
Reduce the heat and add the wine to the pan to deglaze. Bring to a boil while scrapping the browned bits from the bottom of the pan, until reduced by half. Add the broth and let the sauce continue to reduce. Season with salt and pepper. Once the wine and broth have reduced by half, add the remaining tbsp of butter.
Once the butter has melted, add the chicken back to the pan with the parsley and coat with the sauce.
To serve, transfer the chicken to a plate or platter and spoon sauce over the chicken.