Savory Chicken Breasts with Pan Sauce: A Quick Weeknight Delight
When it comes to effortless yet impressive weeknight meals, this recipe takes the cake. With just 35 minutes of total cooking time, you can indulge in tender, juicy chicken breasts smothered in a rich, flavorful pan sauce.
A Simple yet Elegant Preparation
To begin, preheat your oven to 425°F and season four boneless, skinless chicken breast halves with kosher salt and freshly ground black pepper. Next, heat a large, heavy ovenproof frying pan or cast-iron skillet over medium-high heat, adding one tablespoon of olive oil to coat the bottom. Sear the chicken breasts for four minutes on each side, then transfer the pan to the oven for an additional six minutes, or until cooked through.
A Pan Sauce Fit for Royalty
While the chicken rests, create the pan sauce by returning the frying pan to the stovetop over medium-high heat. Add one cup of low-sodium chicken broth, 3/4 cup of dry white wine, and a sprig of fresh thyme. Bring the mixture to a boil, scraping the bottom of the pan to release any browned bits. After five minutes, whisk in a paste made from two tablespoons of unsalted butter, two tablespoons of whole-grain mustard, and one tablespoon of all-purpose flour. Continue cooking until the sauce thickens, then stir in two tablespoons of finely chopped flat-leaf parsley.
Serve and Enjoy!
To complete the dish, serve the chicken breasts on warmed plates, ladled with the savory pan sauce. Pair with a side of makerice pilaft for a well-rounded, satisfying meal that’s sure to please even the pickiest of eaters. With its ease of preparation and impressive presentation, this recipe is perfect for busy weeknights or special occasions alike.
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