Easy pan seared chicken breast

 My simple recipe for pan-seared chicken breasts will win you over! In just twenty-five minutes, golden, juicy chicken is coated in an enticing pan sauce.

Ingredients:

1. 4 8-oz Boneless skinless chicken breasts
2. 1 tsp Sea salt
3. 1/4 tsp Black pepper
4. 2 tbsp Olive oil
5. 2 cloves Garlic (minced)
6. 1 medium Shallot (finely diced)
7. 1/2 cup White cooking wine
8. 1/2 cup Chicken broth, reduced sodium
9. 2 tbsp Unsalted butter (cut into 1 tbsp pats)
10. 1/2 tbsp Fresh parsley (chopped)
11. 1/2 tbsp Fresh thyme (chopped)

Instructions:

Step:No:01

Wet the chicken with paper towels and pat dry. Black pepper and sea salt are used to season both sides.

Step:No:02

Melt 1 tablespoon (15 ml) olive oil in a large, heavy-based skillet over medium-high heat. When the chicken is cooked through and browned, add it and sauté it for 4 to 8 minutes on each side.(For the tastiest juicy pan-seared chicken, use a meat thermometer to check for doneness. Remove the chicken as soon as it reaches 165 degrees Fahrenheit (74 degrees Celsius); alternatively, you can remove it at about 162 degrees Fahrenheit (72 degrees Celsius) and allow it to continue to cook while the following step progresses.)

Step:No:03

After taking the chicken out of the pan, cover it with foil.

Step:No:04

To the pan, add an additional tablespoon (15 ml) of olive oil. Add the shallot and garlic, and sauté until aromatic and beginning to brown, about 2 to 5 minutes.

Step:No:05

Using a wooden spoon, scrape out any browned bits from the bottom of the pan before adding the wine and broth. After bringing to a mild boil, reduce the heat and simmer until the liquid volume is reduced by half, which should take around 7 to 8 minutes.

Step:No:06

Turn down the heat to a minimum. Just until the butter melts, stir in the parsley, thyme, and butter.

Step:No:07

Drizzle the chicken with the sauce. 

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