Sautéed Chicken Breasts with White Wine and Herb Pan Sauce
An elegant yet simple sautéed chicken breast dish featuring a golden-brown crust and a flavorful white wine and herb pan sauce. The chicken is dredged in flour and sautéed until golden, then finished with a sauce made from minced shallots, white wine, chicken broth, and fresh herbs.
Ingredients
Gold Medal All-Purpose Flour (caja)¼ cup plus ½ teaspoon
(30g)CHICKEN BREAST2 (6- to 8-ounce) boneless, skinless, trimmed and pounded if necessary
(240g)Coarse Kosher Saltto taste
(0g)Ground black pepperto taste
(0g)VEGETABLE OIL2 tbsp
(30g)Shallots, raw1 small, minced
(15g)Organic chicken broth, chicken½ cup
(120g)Alcoholic beverage, wine, table, white¼ cup
(60g)Unsalted Butter1 tbsp, unsalted, chilled
(15g)Parsley, fresh2 tsp, minced
(6g)