Pan Sauce Chicken

Pan Sauce Chicken

72
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"This simple dish is very low fat, but so tasty your family will ask for it again and again. Serve it over fettuccini or egg noodles as a easy meal. I've also served it over herb seasoned rice and it was fantastic."

Ingredients

45 m {{adjustedServings}} servings 196 cals
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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 196 kcal
  • 10%
  • Fat:
  • 2.5 g
  • 4%
  • Carbs:
  • 7g
  • 2%
  • Protein:
  • 23.7 g
  • 47%
  • Cholesterol:
  • 61 mg
  • 20%
  • Sodium:
  • 459 mg
  • 18%

Based on a 2,000 calorie diet

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Directions

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  1. Season chicken breasts with salt, pepper and seasoned salt. In a small bowl, combine flour and water and mix until no lumps remain and the mixture is completely smooth.
  2. Heat 1 tablespoon oil in a large skillet over high heat. Add chicken and brown for 3 to 4 minutes each side. Remove chicken to a plate or platter.
  3. Deglaze skillet with wine and broth and bring to simmer over medium low heat. When simmering, add herbs; whisk in flour mixture. Return to simmer, reduce heat to low and return chicken to skillet with juices.
  4. Cover skillet and simmer gently for 20 to 30 minutes, or until chicken is cooked through (no longer pink inside), turning frequently.
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Reviews

72
  1. 82 Ratings

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This is my recipe, they changed it a little when they published it, I generally make a roux with the flour and oil in the pan, and a little broth if necessary (it eliminates clumpy flour). As f...

Not bad- but the flavor got old pretty fast. Adding the flour mixture caused lot of clumps which I had to strain out. I put it over bow ties which was a good way to mop up the sauce

This was pretty tasty. I did the chicken up my style (pounded thin) seasoned lightly with pepper and salt, quickly cooked it in a little olive oil and minced garlic. Pounded thin, it cooked in a...