Quick Pan seared chicken.
Hey everyone, it's Louise, welcome to my recipe page. Today, we're going to make a distinctive dish, quick pan seared chicken. It is one of my favorites. For mine, I will make it a bit unique. This is gonna smell and look delicious.
Quick Pan seared chicken is one of the most favored of current trending meals on earth. It is simple, it's fast, it tastes delicious. It is appreciated by millions daily. Quick Pan seared chicken is something that I've loved my whole life. They are nice and they look wonderful.
To begin with this particular recipe, we must first prepare a few ingredients. You can cook quick pan seared chicken using 9 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make Quick Pan seared chicken:
- {Get 2 tbsp of olive oil.
- {Get 3 of chicken breast, pounded flat.
- {Take Pinch of Red pepper flakes.
- {Prepare Pinch of Herbs de provence.
- {Prepare Pinch of Sea salt.
- {Take 1/3 c of Chardonnay or any cooking wine.
- {Prepare 1 tbsp of butter.
- {Prepare Tbsp of parsley.
- {Prepare Pinch of Pepper.
Steps to make Quick Pan seared chicken:
- Wash chicken breast. Pat dry & place between 2 pieces of plastic wrap or parchment paper and pound flat with meat mallot..
- Sprinkle sea salt, black pepper, herbs de Provence over each side..
- Heat oil in a large skillet. Once hot, add chicken. Try not to over crowd. (The secret to a good sear is to remove as much surface moisture from the protein, and make sure the oil is near smoking. Also, leave the meat alone! It will let you know when it’s ready to flip over. If you start poking at it, and it’s sticking? It’s not ready. If it moves around or releases with minimum effort, it’s ready. Now that you know those basics, you shouldn’t have trouble getting a wonderful color and crust).
- Lower heat to medium-low. Remove pan from heat, you should have lots of brown bits stuck to the bottom of the pan. Deglaze those bits with the white wine, stirring with a wooden spoon. Bring skillet back to the heat and allow the white wine to reduce just slightly, about 2-3 minutes. Turn off the heat, stir in the butter and parsley. Pour over the chicken and serve..
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