Chicken Breasts with Pan Sauce

Learn how to make a pan sauce, one of the most incredible techniques you can master to step up your cooking game.

📝 Ingredients

• Chicken
• 1 cup all-purpose flour
• 1 1/2 teaspoons salt
• 1 teaspoon pepper
• 4 thin-sliced chicken breasts or 2 butterflied chicken breasts
• 1 tablespoon clarified butter or neutral-flavored high-heat oil
• Pan Sauce
• 2 to 3 shallots, * sliced or diced
• 1/4 cup red or white wine **
• 1/2 to 3/4 cup chicken stock
• 1 teaspoon fresh thyme leaves, if desired
• 1 teaspoon Dijon mustard, if desired
• 2 to 4 (1 to 2 tablespoons) cold Land O Lakes® Butter Balls
• 1 to 2 tablespoons chopped flat-leaf parsley, if desired

👨‍🍳 Instructions

1. 1Stir together flour, salt and pepper in shallow dish (such as a pie pan). Using tongs, dip each piece of chicken in flour mixture on both sides, shaking off any excess flour. Place onto cutting board or large plate.
2. 2Heat large skillet (stainless steel, aluminum or enameled cast iron) over medium-high to high heat. Add just enough clarified butter or oil to coat bottom of pan. Add chicken. Sear, without moving chicken, 2-3 minutes or until browned and crispy.
3. 3Flip and sear chicken on other side 2-3 minutes or until browned and internal temperature reaches 165°F. Transfer chicken to clean plate; tent lightly with foil to keep warm.
4. 4Pour off and discard any excess fat, but leave any brown bits on bottom of pan. Return pan to heat; reduce heat to medium-low. Add shallots; stir 30-60 seconds, watching brown bits to ensure they are not getting too dark. Adjust or remove from heat as needed.
5. 5Add wine to skillet; immediately use spatula to scrape up brown bits from bottom of pan, incorporating into shallot mixture. Simmer until liquid is reduced by about half.
6. 6Add stock to skillet. Add thyme and mustard if desired. Simmer until liquid is reduced to about one-third original amount.
7. 7Add Butter Balls as needed to finish sauce and add depth, richness and glossy shine. Season to taste with additional salt and pepper. If sauce tastes too strong, add 1-2 tablespoons water to thin it out. Pour sauce over chicken. Garnish with parsley, if desired.