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.
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.
Servings and Ingredients
|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
- Small bowl
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.
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.
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.
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.
Amounts Per Serving
- Total Fat: 4.5g
- Cholesterol: 65mg
- Sodium: 490mg
- Total Carbohydrates: 5g
- Protein: 27g