Pan-Seared Chicken Breast with Wine Sauce
By Nagi · recipetineats.com
20 min4
Thin-cut chicken breasts seared until golden, served with a quick pan sauce of reduced white wine and butter.
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| prepCut chicken breasts in half horizontally to form 4 steaks | ||||
| 1 tsp paprika (regular/sweet or smoky) | Mix seasoning blend | Season chicken evenly on both sides | Sear 2 1/2 min per side until golden, 67°C / 153°F | Plate chicken, pour sauce over, garnish with parsley |
| 1/2 tsp onion powder | ||||
| 1/2 tsp garlic powder | ||||
| 1/4 tsp cumin | ||||
| 3/4 tsp kosher salt | ||||
| 1/8 tsp black pepper | ||||
| 2 large chicken breasts (250–300 g / 8–10 oz each), cut in half horizontally to form 4 steaks | ||||
| 20 g unsalted butter (or olive oil) | ||||
| 1 1/2 tbsp plain all-purpose flour | Deglaze with wine, simmer 1–1 1/2 min until reduced by half | Melt in butter, stir to combine | ||
| 80 ml dry white wine (or chicken stock, or water) | ||||
| 30 g unsalted butter | ||||
| 1 tbsp roughly chopped parsley (optional but recommended) | ||||
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