I'm always on the lookout for quick, easy ways to prepare chicken for dinner. We have boneless chicken breasts a lot, because they're just so versatile--there are so many different things you can do with them. And they cook up quickly, which always makes them more appealing.
This is a recipe that you can get on the table in about twenty minutes. If you've been paying attention, you know that I always fillet chicken breasts because they cook faster and don't have time to dry out. Unless you overcook them, and in that case, you've given them time to dry out. So resist the urge to overcook. Your family will thank you. ;) The chicken will thank you.
The pan sauce here is quick and easy, too! And versatile--you could add herbs to it if you wish. I would actually increase the amounts next time, because we like more sauce. it's up to you. I'll give you the measurements I used, but next time, I think I'd up the amounts by half.
Sauteed Chicken Breasts with Easy Pan Sauce
2 boneless chicken breasts, filleted
salt & pepper
flour to dredge the chicken in
1 TB butter
1 TB oil
1/2 cup chicken broth
1/2 cup white wine
1 tsp dijon mustard
Season each side of the chicken breasts with salt and pepper. Don't be sparse, season them well.
Dredge each piece in the flour, shaking the excess off.
Gather the ingredients for the sauce and have them ready to go.
Heat the pan over medium high heat, then add the butter and oil.
Add the chicken to the pan, and cook for about 4 minutes on one side, then 3-4 minutes on the second side, depending on thickness. (Obviously if they're thicker, they'll need a couple more minutes.) When nicely golden brown and no longer pink inside, remove to a plate to keep warm.
While the pan is still hot, add the sauce ingredients, scraping up the good bits of flavor on the bottom of the pan.
Reduce the liquid by about half, which should happen pretty quickly--about 2 minutes or so. Add 1 TB butter to finish the sauce.
Spoon over chicken and serve.
I'm going to read up on pan sauces and learn to make more. They can make an everyday meal into something special.
Oh, the salad is just mixed greens with baby spinach, broccoli slaw for crunch, tiny heirloom tomatoes, and english cucumber with kosher salt, pepper, balsamic vinegar and olive oil.
Do you guys have favorite recipes for quick pan sauces? If you do, what are they?