Yum Yum Chicken - Basic Sauteed Chicken
Prep
Cook
| Category: | Healthy Lunch / Dinner Meals |
| Seasons | Winter Autumn |
| Cuisine Type | American |
| Tags: |
Ingredients
For
4
Serving(s)
Main Ingredients
| 4 Each Large Chicken Breasts |
| 1 Cup Broccoli |
| 1 Tablespoon Olive Oil (EVOO) |
| 1/2 Cup Chicken Broth |
| 1/2 Cup Dry White Wine |
| 1 Tablespoon Butter |
| 1 Tablespoon Salt |
| 2 Tablespoons Chopped Parsley |
Yum Yum Chicken - Basic Sauteed Chicken Directions
- Trim the chicken breasts. Using kitchen scissors, cut off any excess fat from the chicken breasts.
- Pat the chicken dry with paper towels (to helps them brown) and sprinkle them with kosher salt.
- Heat a very large pan over medium-high heat and add the butter, which should melt and foam, and the olive oil, which should stop the butter from burning. When the fat is all very hot but not turning black (recipes say "when the foam subsides"), add the chicken breasts in one layer.
- Now leave them alone for 5 or so minutes while the bottom gets nice and crusty and brown.
- Flip over each chicken breast as they brown, and then cook for another 4 or so minutes until the bottom is very brown and the chicken is cooked through. You may want to cut a piece open to check, or use a meat thermometer and check for an internal temp of 165 degrees.
- Pile the chicken on a heat-proof plate and pop it into a 200ºF heated oven while you "deglaze" the pan.
- Pour in the wine and scrape with a spatula to dissolve all the yummy browned bits while the wine bubbles and boils in the hot pan.
- When the wine has cooked down about halfway, add the broth
- Turn the heat to high, and cook until the sauce seems syrupy
- Then drizzle it over the chicken, sprinkle with parsley, and serve.
Nutrition facts
gluten free
Per Serving
| Calories: | 241 Cal |
| Total Carbs: | 2 g |
| Net Carbs: | 2 g |
| Fibers (g): | 1 g |
| Sodium (mg): | 272 mg |
| Net Carbs: | 2 g |
| Sugar (g): | 1 g |
| Fat: | 9 g |
| Saturated fat (g): | 0 |
| Cholesterol: | 0 |
| Proteins: | 38 g |
