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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Pan Seared And Baked Hawaiian Wahoo-Ono

Ono, commonly known as wahoo, is a close relative of the king mackerel. Unlike true mackerel, ono rarely school, but groups may be found around fish aggregation buoys. Surface catches indicate that ono associate with banks, pinnacles and flotsam. However, longline catches suggest that this species is also widely distributed in the open ocean. Ono may grow to more than 100 pounds in round weight, but the usual size of the fish caught in Hawaii is 8 to 30 pounds in round weight.

Ono flesh is whiter, flakier, and has a more delicate texture than the meat of other fast-swimming, pelagic species. Although ono may make oceanic migrations as far as those of tuna and marlin, it contains less of the strong-tasting "blood meat" muscle that the latter species use for long-distance swimming.

This recipe can be done inside or on your grill. If grilled, expect the cooking time to be 4 to 5 minutes per side. Ono provides a great canvass for all kinds of side dishes from fried rice to Asian vegetable sautee.

Ingredients:

Hawaiian Wahoo (Ono) 4/6oz or 8/9oz Fillets

2 Tbsp Smoked Paprika Rub

Olive Oil

Sea Salt

Black Pepper

Lemon wedges for garnish

Instructions:Spray pan with nonstick spray or brush with olive oil to prevent sticking.

Preheat on med-high for about five minutes.

Pre-Heat Oven to 350 F

Sprinkle the Salt, Pepper & Smoked Paprika Rub on the meat side of the Ono.

Place fillets on grill skin side down and cook, turning once or twice 3-4 Minutes per side.

Move Pan to Oven for 4 to 5 Minutes to finish.

Fish is done when the Ono flakes easily.

Squeeze on fresh lemon and serve hot.

Plating:

Place each Ono Fillet on a Plate with your Side Dish.

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Wild Ocean Seafoods Hawaiian Wahoo (Ono)

Tom Douglas Smoked Paprika Rub

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