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Recipe video above. Ready in 12 minutes, this is my current go-to chicken breast recipe. AKA Pan-Seared Country Seasoned Chicken Breast with Butter Sauce, it's fast, simple, not-boring and you can make it anytime with pantry staples!Simple country-inspired seasoning tossed with the tiniest amount of flour so the chicken gets a lovely crust on it, served with a butter sauce made in the same pan so it gets flavour from the residual seasoning.Mix and match magic: Skip the sauce and just serve the seasoned chicken, or skip the spices and let the butter sauce shine with a simple salt-and-pepper seared chicken.
View original recipe on recipetineats.comDust chicken with Seasoning, pan fry in the butter, remove. Deglaze with wine, melt in butter, serve sauce on chicken.
Season - Mix the Seasoning ingredients in a bowl. Sprinkle on each side of the chicken, spreading with fingertips to coat evenly, then shake off excess.
Sear - Melt the butter in a large non-stick pan over high heat. Cook chicken for 2 1/2 minutes on each side until deep golden, or until the internal temperature reaches 67C/153F. Remove onto a plate.
Pan sauce - Lower then heat to medium high. Add the wine and simmer rapidly for 1 - 1 1/2 minutes, scraping the pan with a rubber spatula to loosen the golden bits into the sauce, until it's reduced by half. Add the butter and let it melt, mixing well to combine. (Note 4 on sauce amount)
Serve - Serve chicken with sauce and sprinkled with parsley. Enjoy!
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