Quick Pan seared chicken. Heat olive or coconut oil in large skillet over medium-high heat until whisps of smoke appear. Gently place each chicken breast in the skillet, careful not to overcrowd it. Season the other side of each chicken breast while it cooks.
Quick Pan seared chicken is one of the most popular of recent trending foods in the world. It is enjoyed by millions daily. It is easy, it's fast, it tastes yummy. You can cook Quick Pan seared chicken using 9 ingredients and 4 steps. Here is how you achieve that.
Ingredients of Quick Pan seared chicken
- Prepare 2 tbsp of olive oil.
- Prepare 3 of chicken breast, pounded flat.
- It's Pinch of Red pepper flakes.
- It's Pinch of Herbs de provence.
- Prepare Pinch of Sea salt.
- It's 1/3 c of Chardonnay or any cooking wine.
- Prepare 1 tbsp of butter.
- You need Tbsp of parsley.
- It's Pinch of Pepper.
Quick Pan seared chicken is something that I've loved my entire life. Once the skillet is hot, you will place flour coated chicken breasts in the skillet. They should turn golden brown in color on both sides. SEARED CHICKEN BREAST WITH QUICK PAN SAUCE.
Quick Pan seared chicken instructions
- 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..
Cooking New American: How to Cook the Food You Love to Eat. This technique and the accompanying sauces also would work well with turkey cutlets, boneless pork chops, or sliced pork loin. Choose the right size skillet so that the cutlets have neither too much nor too little space between them. Heat remaining olive oil in a large pan over medium-high heat. Squeeze lemon juice over the chicken.