Easy Chicken with Pan Sauce

    (91)
    45 minutes

    A very quick and easy low fat way to prepare chicken. It's so tasty! Serve it over fettuccine or rice.


    91 people made this

    Ingredients
    Serves: 4 

    • 4 skinless, boneless chicken breast halves
    • 1/2 teaspoon salt
    • 1/2 teaspoon ground black pepper
    • 1/2 teaspoon seasoned salt
    • 3 tablespoons plain flour
    • 3 tablespoons water
    • 1 cup (250ml) white wine
    • 1 cup (250ml) chicken stock
    • 2 teaspoons Italian herbs

    Directions
    Preparation:15min  ›  Cook:30min  ›  Ready in:45min 

    1. Season chicken breasts with salt, pepper and seasoned salt. In a small bowl, combine flour and water and mix until no lumps remain and the mixture is completely smooth.
    2. Heat 1 tablespoon oil in a large frypan over high heat. Add chicken and brown for 3 to 4 minutes each side. Remove chicken to a plate or platter.
    3. Deglaze frypan with wine and stock and bring to simmer over medium low heat. When simmering, add herbs; whisk in flour mixture. Return to simmer, reduce heat to low and return chicken to frypan with juices.
    4. Cover frypan and simmer gently for 20 to 30 minutes, or until chicken is cooked through (no longer pink inside), turning frequently.

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    Reviews and Ratings
    Global Ratings:
    (91)

    Reviews in English (80)

    by
    58

    This is my recipe, they changed it a little when they published it, I generally make a roux with the flour and oil in the pan, and a little broth if necessary (it eliminates clumpy flour). As far as seasoning, I change out the season salt for garlic or onion powder, etc. based on the family's mood. I also frequently add mushrooms or onions; I have served it over rice, pasta, egg noodles, potatoes; I adjust the liquid (wine/water/broth) depending on who's eating. I think it's a good base to a quick easy meal you can adapt to you family's moods.  -  02 Nov 2003  (Review from Allrecipes USA and Canada)

    by
    49

    Not bad- but the flavor got old pretty fast. Adding the flour mixture caused lot of clumps which I had to strain out. I put it over bow ties which was a good way to mop up the sauce  -  13 Dec 2002  (Review from Allrecipes USA and Canada)

    by
    16

    This was pretty tasty. I did the chicken up my style (pounded thin) seasoned lightly with pepper and salt, quickly cooked it in a little olive oil and minced garlic. Pounded thin, it cooked in about 6 minutes. I removed the chicken and followed as recipe indicated. Then added the chicken back as recipe indicated, but only simmered for just a few minutes. I cut my cooking time in half by pounding the breads to about 1/2 inch thickness and we found it quite tasty. Nice sauce, easy to make and ingredients are always handy!  -  24 Sep 2005  (Review from Allrecipes USA and Canada)

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