Use a super hot skillet and don’t over crowd the pan, so the chicken gets beautifully browned. Then make the sauce in the same pan—efficiency at its finest!
- 2 to 3 (14 ounces) Just Bare Skinless Chicken Breasts
- 1/4 cup all-purpose flour
- 1/2 teaspoon seasoned salt
- Freshly ground pepper
- 1 tablespoon olive oil
- 3/4 cup dry white wine or chicken broth
- 2 tablespoons cold butter, cut into pieces
- 3 tablespoons finely chopped combination of sage, Italian parsley, and rosemary
|Amount Per Serving|
|Calories 430||Calories from Fat 27|
|% Daily Value*|
|Total Fat 13g||17%|
|Saturated Fat 5g||25%|
|Total Carbohydrate 45g||16%|
|Dietary Fiber 0g||0%|
|Total Sugars 6g|
|Calcium 26%||Iron 18%|
|Vitamin C 2%||Vitamin A 5%|
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
- Mix flour, salt, and pepper in shallow dish.
- Place chicken breasts between two sheets of waxed paper. Gently pound chicken with a rolling pin or meat mallet until evenly flattened to about 1/4-inch thick.
- Dredge chicken pieces in seasoned flour. Heat oil in a large skillet over medium-high heat.
- Cook chicken in the hot skillet for 4 to 6 minutes, turning once, until crisp and golden. Cook to internal temp of 165°F. Remove to plate; keep warm.
- Add wine to the skillet and boil for about 4 minutes or until reduced by half. Remove from heat and whisk in butter and herbs. Serve chicken with herbed butter sauce.
This is the perfect dish to play with flavoring—use different herbs or add grated lemon or orange zest to the butter sauce.
Nutritional values may change if you choose to substitute another chicken product. If substituting frozen chicken for this recipe, thaw before cooking.
Pounding chicken pieces—boneless breasts or thighs—into evenly thin cutlets makes cooking much quicker (thighs will take a little longer to cook than breasts).