Easy Chicken with Pan Sauce
A very quick and easy low fat way to prepare chicken. It's so tasty! Serve it over fettuccine or rice.
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
- 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.
- 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.
- 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.
- 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:
(96)
Reviews in English (83)
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)
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)
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)