This chicken with pan sauce boasts four easy and delicious variationsperfect for every mood!
As with any basic dish, go for quality over quantity.
It really is that easy!
Credit: Hannah Bigot
Using the flat side of a meat mallet, pound the chicken lightly to about 1/4 inch thick.
Repeat with remaining chicken.
Sprinkle with salt and pepper.
Cook Chicken
In a large skillet melt 1 tablespoon of the butter over medium-high heat.
Reduce heat to medium.
Cook chicken for 6 to 8 minutes or until no longer pink, turning once.
Transfer chicken to a platter; cover with foil to keep warm.
Cook Sauce
Add wine, broth, and shallot to the hot skillet.
Cook and stir to scrape up the browned bits from the bottom of the pan.
Boil gently for 10 to 15 minutes or until liquid is reduced to 1/4 cup*.
Reduce heat to medium-low.
Add Sauce to Chicken
Stir in cream.
Sauce should be slightly thickened.
Season to taste with additional salt and pepper.
Serve sauce over chicken.
Mushroom-Tomato Sauce:
Prepare as above through step 1.
Remove mushrooms from skillet.
Continue as directed in step 2, using the same skillet.
Add cooked mushrooms along with 2 tablespoons snipped, drained oil-packed dried tomatoes with the cream.
There will be only 3 tablespoons of butter to add in step 4.
Stir 2 teaspoons snipped fresh basil or parsley into the finished sauce.
2,000 calories a day is used for general nutrition advice.
