This delicious meal is quick and simple. Just cook chicken breasts on the stove and top with this creamy white sauce. White wine, butter, and chicken broth provide the base while garlic, onion, and parsley provide the perfect set of flavors in this sauce. Smart Recipes, American Recipes, Chicken Recipes Chicken American

Pan Seared Chicken Steak With White Sauce

Pan Seared Chicken Steak With White Sauce Recipe | PT32M Serves 4 Ingredients: 4 Medium Chicken Breast Halves 4 Teaspoons Olive Oil 0.5 Teaspoon Freshly Ground Black Pepper 0.5 Teaspoon Kosher Salt 1 Teaspoon Garlic 1 Tablespoon Onion 1.5 Teaspoons All-Purpose Flour 0.75 Cup Chicken Broth 0.25 Cup Dry White Wine 1 Tablespoon Butter 1 Tablespoon Fresh Flat Leaf Parsley 0.25 Teaspoon Sugar Rub chicken breast halves with salt and pepper, ¼ teaspoon each. Heat 1 tablespoon oil in a large stainless steel pan over medium high heat and place chicken over it. Cook one side for five minutes, flip, turn heat down to medium and cook the other side another 5 minutes until chicken is done. Remove chicken from pan and let sit for 5 minutes. Add remaining oil to the pan and sauté onion and garlic for about 1 minute. Stir in flour and cook for just 30 seconds. Add wine and cook, with constant stirring until it almost evaporates, for 30 seconds. Add broth and bring to a boil. Deglaze the pan using a spatula by scraping the base. Bring heat down to medium low and cook until liquid reduces to almost half a cup, for 3 minutes. Remove from heat. Add butter, sugar, remaining salt and pepper and sprinkle with parsley.



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