Quick Chicken in a Pan Sauce

Tasty Chicken Cutlets In a Quick Pan Sauce

chickeninpansauce

Say goodbye to boring grilled chicken cutlets that you are probably eating. This chicken in a quick pan sauce is far from boring and adds some jazz to your chicken.

So what is a pan sauce? A pan sauce is a cooking technique that involves removing browned bits from the bottom of your pan and with a liquid to make a sauce. It may seem like a difficult concept but it’s actually really easy! You can use your favorite white wine to deglaze the pan and make the sauce.

I served this recipe with cauliflower couscous which complimented the chicken and soaked up the sauce and is very low carb. Cauliflower couscous is really easy to make all you need to do is use a food processor and process the cauliflower until its the size of small couscous. Then sauté it in a pan and add your favorite seasonings. After all the food on Thanksgiving it was time to have something a little lighter. This recipe only takes about 25 minutes so it’s perfect for a weeknight and everyone will love it!

This recipe is from Serious Eats and can be found here.

What you need:

  • 1 cup all-purpose flour
  • 1 1/2 pounds boneless, skinless chicken cutlet or really any type
  • Salt and freshly ground black pepper
  • 2 tablespoons olive oil
  • 3 tablespoons butter
  • 1/2 cup dry white wine
  • 1/2 cup water chicken stock
  • 1/4 cup chopped fresh parsley leaves, plus 2 tablespoons for garnish

What to do: 

  1. Heat a large skillet with olive oil and 2 tablespoons of butter. While skillet is heating put flour in a shallow bowl. Salt and pepper both sides of chicken and then coat the chicken with flour and add 2 or 3 pieces without over crowding the pan.
  2. Cook until browned on first side for about 5 minutes then flip and cook until just cooked through about 2-3 more minutes depending on your cut of chicken. Remove from pan and let sit on a plate while you finish cooking the other pieces of chicken working in batches.
  3. Once all the chicken is cooked and too the side make the pan sauce. Add the wine to the skillet over medium heat let it bubble and scrape the bottom of the pan. Pour in the chicken stock and let cook for another 3 minutes until mixture reduces. Add 1 tablespoon of butter and swirl around the pan until melted. Turn off the heat.
  4. Put the chicken back in the pan and then add the parsley while coating the chicken. Serve with lemon wedges if you wish and something that will soak up the yummy sauce.
    chickenpansauce
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