Recipe of Quick Quick Pan seared chicken
Quick Pan seared chicken.
Hello everybody, hope you are having an incredible day today. Today, we're going to prepare a special dish, quick pan seared chicken. One of my favorites food recipes. For mine, I will make it a bit unique. This will be really delicious.
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. Quick Pan seared chicken is something that I've loved my entire life. They're nice and they look fantastic.
To get started with this particular recipe, we have to first prepare a few ingredients. You can cook quick pan seared chicken using 9 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Quick Pan seared chicken:
- {Get 2 tbsp of olive oil.
- {Make ready 3 of chicken breast, pounded flat.
- {Take Pinch of Red pepper flakes.
- {Get Pinch of Herbs de provence.
- {Prepare Pinch of Sea salt.
- {Prepare 1/3 c of Chardonnay or any cooking wine.
- {Prepare 1 tbsp of butter.
- {Take Tbsp of parsley.
- {Take Pinch of Pepper.
Steps to make Quick Pan seared chicken:
- 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..
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