Sautéed Juicy Chicken Breast with Pan White Wine Sauce


Chicken can be sketchy. I’ll admit that I do not order chicken the majority of the time I go out to eat because I am absolutely afraid of accidentally eating undercooked chicken and getting sick. Not only is undercooked chicken a disaster, but overcooked, dry chicken can also be blasphemy. Many times, we cook our chicken to hell and back to make sure that there is no possible way we will get sick, but we don’t need to eat something that tastes like cardboard. Here is the best way to quickly cook chicken breast to ensure juiciness and flavor.

People love chicken because it is so versatile. Sautéed chicken breast is one of the simplest and quickest ways to cook chicken and here, you can make a lovely pan sauce out of the leftover chicken drippings. All it takes are a few, simple ingredients and you have a delicious sauce in minutes. Next time the week is hectic and you can’t possibly imagine cooking anything for dinner, try this easy and very satisfying recipe.

For this recipe you will need:

2 chicken breasts

2 Tbsp olive oil

2 oz shallot, minced

1/2 cup dry white wine

Juice of half a lemon

2 Tbsp unsalted butter

1 tsp dijon mustard

Herbs de Provence

Salt and Pepper

Season the chicken on both sides with Herbs de Provence, salt and pepper. Heat a medium sauté pan over high heat. Add the oil and once you begin to see it smoke add the chicken to the pan. Do not mess with the chicken while the crust is browning and caramelizing because this will cause it to tear. Patience is key. Once the chicken has formed a golden brown crust, flip over and turn the heat half-way down. Cook on this side for about 7-10 minutes, depending on the thickness of your chicken breast. Then, turn the heat off completely and cover the sauté pan. Allow the chicken to finish slowly cooking in the covered pan for another 5-10 minutes. Once you are comfortable enough with cooking chicken, you will be able to feel the chicken breast and know whether it is still raw on the inside or not. A thermometer is always handy and should read a temperature of 165 degrees. If your chicken is slightly under 165, crank the heat back up and cook for a few minutes longer.

Transfer the chicken to a plate and set aside. There should be chicken drippings left over in the pan. Turn the heat on to medium-low and sweat the shallot in the chicken drippings. Then, add the wine, lemon juice, and dijon mustard and reduce by half. The dijon will help give the sauce a nice consistency. Mount the sauce with butter and season with salt and pepper to taste. You will be able to see and taste a huge difference between the average, dried-out chicken and this juicy chicken breast. Bon Appetit!










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1 Comment

  • Brian 7 years ago Reply

    I made this for dinner tonight, it was absolutely delicious. Wasn’t sure what Herbs de Provence was, but after a quick trip to grocery store, I found out what exactly it was and that I really enjoy its flavor. Also, didn’t know shallots could sweat (who would have thought). I highly recommend this dish, its easy to make and very tasty!

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