Fast and Fabulous - Pan Seared Herb Chicken Recipe With Chardonnay Pan Sauce

Need an interesting, delicious and easy to prepare meal? For an entree that can be made in less than 30 minutes (actual cooking time may be as little as13 minutes), try Pan Seared Herb Chicken with a light Chardonnay Pan Sauce. This recipe can be prepared with or without the sauce, and with or without the skin. Either way the chicken finishes juicy and tender and pairs great with white wine and most side dishes.

(This is a great "date night" recipe, but to make for a family simply increase recipe proportionately)

Pan Fried Chicken

Ingredients

2 Plump Chicken Breasts (May use skin-on or skinless chicken breasts)

3 Tablespoons Olive Oil

6 garlic cloves

1 teaspoon Italian Seasonings (may substitute fresh rosemary and thyme)

Kosher Salt

Fresh Ground Pepper

Optional: 1/3 cup chardonnay

Directions

Preheat Oven to 400 Degrees F.

Heat a medium sized skillet on medium-high with 1/2 the Olive Oil (1 1/2 tablespoons). Drizzle the chicken breasts with the rest of the olive oil, then crust the chicken breast with an ample amount of kosher salt and fresh ground pepper. Then, sprinkle breasts with dry Italian Seasonings (like Emeril's or any other preferred brand) until seasoned evenly on both sides. Do not over-season, however, with more than the teaspoon allocated. Place chicken breasts in pan, skin side down if you are using skin-on chicken. Add the garlic garlic cloves. When chicken has cooked for approximately 4 minutes (the skin turns a nice golden color if you have left the skin on), turn it over and place it in the oven for 8-9 minutes, or until the juice runs clear.*

Want a light pan sauce to go with it? Remove the chicken and garlic from the pan and keep warm. Pour off most of the oils, add 1 tablespoon butter and 1/3 cup chardonnay to the hot pan with remaining bits and drippings. Reduce sauce for approximately 3-4 minutes, stirring with a whisk. Plate the chicken and roasted garlic, then pour the sauce over them both.

*Note: Not sure if your pan can be moved to the oven? I would never put a Teflon pan in the oven, nor any pan with a plastic handle (even if the pan itself is made of metal). So, if you do not have a pan that can be moved to the oven, you can quickly transfer all the ingredients, including oils and drippings, into a shallow baking pan or casserole dish. For best results, preheat the pan or dish for a few minutes.

Fast and Fabulous - Pan Seared Herb Chicken Recipe With Chardonnay Pan Sauce

If you would like to see an entire meal plan that goes with this recipe, here is where you can find how to make a complete dinner for two [http://www.everykindofmom.com/valentines-dinner].

C.D. Watson is the author of this article and provides free information on a variety of topics. Visit http://www.everykindofmom.com for featured recipes, gift ideas and more.

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