Tuesday, October 11, 2011

Chicken with an Herbed Pan Sauce


When you need to cook something in a pinch that won't take a lot of time, that doesn't mean that it has to be instant, or unhealthy. These days all I have time for is quick cooking, but we are still eating pretty well. Homemade cooking doesn't have to mean hours spent in the kitchen.

I threw this one together as I went along, and it took 15-20 minutes, max, but didn't taste like it was a quick meal.

Ingredients
  • 2 boneless, skinless chicken breasts
  • Dried Italian seasoning (I like Perfect Pinch by McCormick), salt, pepper, dried thyme
  • 1 tbsp olive oil
  • 1/4 c dry white wine
  • 1/2 c low sodium chicken broth
  • Touch of light cream or even half and half - I probably used a few tablespoons

Directions

  • Heat olive oil in a large pan
  • Season chicken with the salt, pepper, Italian seasoning, and thyme. Add to the pan and cook 4-6 minutes per side, until cooked through (it helps if you pound your chicken out a bit to make it thinner = will cook faster). Transfer to a plate. If it's not cooked through, you can throw it in the oven on 400 while you make the sauce.
  • Deglaze pan with the white wine, bring to a simmer for 1-2 minutes. Add the broth, bring to a simmer. Add the cream, stir.
  • Return chicken to the pan, spooning some of the sauce on top of the chicken.

Print this post

3 comments:

Patsyk said...

Love dishes like these! Quick and easy and on the table in no time at all!

Anonymous said...

Your dish looks lovely.I've been looking for chicken recipes like this for so long :)Do you have anything on slow cooker chicken casserole I've been looking for the ultimate version for what seems forever :$

Mary Ellen said...

Thank you, Anonymous. I actually never cook in my slow cooker. These recipes are so quick and easy that it's not even worth it to me, especially when most slow cooker recipes ask you to sear the meat first (adds more time and another step).