Sauteed Chicken Breasts with Easy Pan Sauce

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

Serves 2

2 boneless chicken breasts, filleted
salt & pepper
flour to dredge the chicken in
1 TB butter
1 TB oil

Sauce:

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?

This feed contains copyrighted photos and text from Elle's New England Kitchen.
If you are not reading this material in a feeds aggregator, by e-mail subscription,
or through BlogBurst, the site you are viewing may be guilty of copyright infringement.
Please contact ellenekitchen (at) gmail (dot) com.

Comments

[Mrs Ergül]

Hi, this seems like a great simple recipe to try! However, am I able to replace the Dijon mustard with something else as I don't have that and I'm trying to minimize purchase of new ingredients as our current place doesn't give us any cabinet...

Thanks Elle!

[Lori]

I love simple chicken recipes like this. For sauces I'm a fan of the white wine, chicken broth, and lemon juice combination. :)

[Grace]

i've actually started filleting the chicken breasts i cook because of you. it's a great technique, so thanks!

[Ruth Elkin]

Yummmmmmmm. This looks really tasty and a quick dish to put together. Loving it!

[canarygirl]

Yum, Elle! This looks right up our alley (of course it does! YOU made it! lol). As far as pan sauces? Have I posted my chicken al ajillo before? It's basically browned garlic (in olive oil) with white wine, chicken broth and parsley (plus pepper)...SO good...it's a one pan chicken dish to be served over fries or rice...I think you guys would like it. :)

[Erika]

Looks good Elle! A pan sauce for me usually happens by accident. I am rushing to get dinner on the table and throw in anything! I do like adding Sun-dried tomato paste to broth or wine to give it a little extra flavor.

[Nilmandra]

I like to add white wine, lemon juice and zest and butter for a pan sauce :)

[Elle]

Mrs Ergul--you can leave out the dijon altogether. Maybe try adding your favorite herb instead, or experiment with something else, like some garlic that canarygirl mentioned , or sun dried tomato paste that Erika mentioned.

Lori--the lemon juice must give it a very light, fresh flavor!

Grace--thanks! It makes a big difference, doesn't it?

Ruth--it was very quick. Thank you!

cg--I'm sure you did, because I remember wanting to try it especially on fries. I forgot about it! I'll look it up in our stuff, and if I can't find it, I'll e you. I'm sure we'd love it!

Erika--I'm going to pick up some sun dried tomato paste next time I'm at the store. Great idea!

Nilmandra--yes, zest! One of my favorite things.

[Jen]

Looks wonderful and I can have that sauce, I will just eliminate the butter and oil and use cooking spray.

I will give this a try next week. I can't do the potatoes, but I will make some jasmine rice instead.

[Kevin]

Pan sauces are so simple and yet so tasty! That chicken dinner looks really good!

[Deborah]

I love to do chicken with a pan sauce. So easy, and so delicious!

[Elle]

Jen, Kevin and Deborah--thank you!

[Mrs Ergül]

Cool! Thanks for the suggestion, will give it a try real soon!

[ellesnewenglandkitchen]

Mrs. Ergul--you're very welcome!