My go-to Chicken Breast recipe
12 min·Western
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Ingredients
FOR THE COUNTRY seasoned CHICKEN
- 2 large chicken breasts (250 – 300g/8 – 10 oz each), each cut in half horizontally to form 4 steaks, no need to pound (Note 1)
- 20g/ 1 1/2 tbsp unsalted butter or 1 1/2 tbsp olive oil
- 1 tsp paprika , regular/sweet (or smoky)
- 1/2 tsp onion powder (or more garlic)
- 1/2 tsp garlic powder (or more onion)
- 1/4 tsp cumin (sub coriander, thyme leaves crushed between fingers, or omit)
- 3/4 tsp cooking salt / kosher salt (halve for table salt, +50% for flakes)
- 1/8 tsp black pepper
- 1 1/2 tbsp flour , plain/all-purpose, GF (Note 2)
Butter sauce
- 1/3 cup dry white wine or chicken stock (low sodium), sub water (Note 3)
- 30g/ 2 tbsp unsalted butter
- 1 tbsp roughly chopped parsley , optional but recommended
Instructions
4 steps
- 1
Season - Mix the Seasoning ingredients in a bowl. Sprinkle on each side of the chicken, spreading with fingertips to coat evenly, then shake off excess.
- 2
Sear - Melt the butter in a large non-stick pan over high heat. Cook chicken for 2 1/2 minutes on each side until deep golden, or until the internal temperature reaches 67C/153F. Remove onto a plate.
- 3
Pan sauce - Lower then heat to medium high. Add the wine and simmer rapidly for 1 – 1 1/2 minutes, scraping the pan with a rubber spatula to loosen the golden bits into the sauce, until it's reduced by half. Add the butter and let it melt, mixing well to combine. (Note 4 on sauce amount)
- 4
Serve - Serve chicken with sauce and sprinkled with parsley. Enjoy!
Progress
0 / 4 steps
