Skillet Chicken with Herbed Pan Sauce

Recipe

Main Dish
Skillet Chicken with Herbed Pan Sauce

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User Rating

4 out of 5 stars
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5 ratings

Recipe Data

4
Servings
10min
Prep
25min
Total

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    Description

    Looking for a quick and fresh take on dinner? Try this one skillet chicken with a homemade herbed pan sauce made from rosemary and fresh parsley.

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    Servings and Ingredients

    Ingredients
    Serves 4
    QuantityIngredientAdd
    2(8-oz.) Hy-Vee True boneless skinless chicken breasts
    ½ tsp.Hy-Vee salt
    ¼ tsp.Hy-Vee ground black pepper
    1 tbsp.Gustare Vita olive oil
    ¼ c.shallots, finely chopped
    2 clove(s)Hy-Vee Short Cuts garlic, minced
    1 c.Hy-Vee 33% less-sodium chicken broth
    ½ c.dry white wine, such as Chardonnay
    1 tsp.fresh rosemary, finely chopped, plus additional for garnish
    1 tbsp.Hy-Vee all-purpose flour
    1 tbsp.Hy-Vee 2% reduced-fat milk
    2 tbsp.fresh Italian parsley, finely chopped, for garnish
    2 c.Hy-Vee Select sprouted brown rice, for serving, optional

    Things To Grab

    • Paper towels
    • Plastic wrap
    • Meat mallet
    • Large nonstick skillet
    • Meat thermometer
    • Whisk
    • Small bowl

    Directions

    1. Pat chicken dry with paper towels.Place one chicken breast on a cutting board. Using a sharp knife with its edge parallel to the cutting board, cut chicken horizontally to form two thin pieces. Repeat with remaining chicken breast.

    2. Place chicken, one piece at a time, between two pieces of plastic wrap. Using the flat side of a meat mallet, flatten chicken to 1/4-inch-thick. Season with salt and pepper.

    3. Heat oil in a large nonstick skillet over medium-high heat. Cook chicken for 4 to 6 minutes or until done (165 degrees), turning once halfway through. Remove chicken from pan; set aside.

    4. Add shallots and garlic to the same skillet. Cook over medium heat for 3 to 4 minutes or until softened, stirring occasionally. Remove skillet from heat; add chicken broth and wine. Return skillet to heat and cook over medium-high heat, scraping up any browned bits from skillet. Add 1 teaspoon rosemary. Cook and stir for 3 minutes or until sauce is slightly reduced.

    5. Whisk flour and milk together in a small bowl until well combined; add to broth mixture. Cook and whisk for 1 to 2 minutes or until thickened. Return chicken to skillet and heat through. Garnish with parsley and rosemary sprigs, if desired. Serve chicken and sauce over rice, if desired.

    Nutrition facts

    Servings

    200 Calories per serving

    Amounts Per Serving

    • Total Fat: 4.5g
    • Cholesterol: 65mg
    • Sodium: 490mg
    • Total Carbohydrates: 5g
    • Protein: 27g

    Daily Values

    0%
    Iron 0%
    0%
    Calcium 2%
    0%
    Vitamin D 0%
    0%
    Potassium 2%

    Recipe Source:

    Seasons March 2019