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SKILLET CHICKEN WITH HERBED PAN SAUCE Recipe

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This recipe for SKILLET CHICKEN WITH HERBED PAN SAUCE is from Keenan's Kitchen, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
16 oz. skinless, boneless chicken breasts
½ tsp. salt
¼ tsp. black pepper
1 Tblsp. olive oil
¼ c. chopped shallots
2 cloves garlic, minced
1 cup low sodium chicken broth
½ c. dry white wine
1 tsp. finely chopped fresh rosemary
1 Tblsp. all purpose flour
1 Tblsp. 2% milk
2 cups cooked rice, for serving
Directions:
Directions:
Pat chicken dry with paper towels. Cut chicken pieces horizontally to form think pieces.

Place chicken, one piece at a time, between plastic wrap. Using flat side of meat mallet, flatten chicken to ¼-inch thickness. Season with salt and pepper.

Heat oil in a large nonstick skillet over medium-high heat. Cook chicken for 4 to 6 minutes, turning once halfway through. Remove chicken from pan; set aside.

Add shallots and garlic to same skillet. Cook over medium heat for 3 to 4 minutes or until softened, stirring occasionally. Remove skillet from heat; add chicken broth and wine. Return skillet to heat and cook over medium-high heat, scraping up any browned bits from skillet. Add 1 tsp. rosemary. Cook and stir for 3 minutes or until sauce is slightly reduced.

Whisk flour and milk together in a small bowl until well combined; add to broth mixture. Cook and whisk for 1 to 2 minutes or until thickened. Return chicken to skillet and heat through.

Garnish with parsley and rosemary sprigs, if desired.

Serve chicken over rice.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
2 WW Smart Points

 

 

 

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