Pan Seared Chicken with Perfect Sauce
Pan Seared Chicken with Perfect Sauce
This quick and flavorful chicken is perfect for a weeknight dinner. The leftovers are fabulous re-heated with your favorite side dish or cut up on a bed of greens. This recipe includes a balsamic vinegar sauce - you can make the sauce perfect for you by using your favorite ingredients and this easy method. See the notes below for additional sauce ideas
Ingredients
- 4 half Chicken breasts boneless, skinless
- 2 tbsp butter
- 1 tbsp olive oil extra virgin
- 2 tbsp flour A gluten free flour blend, if needed
- 1/2 cup balsamic vinegar or liquid of your choice- see notes below
- 1 tsp kosher salt
- 1/2 tsp ground black pepper
Instructions
- Set the chicken breast halves one at a time on parchment or wax paper
- Cover with a second sheet of paper and pound with a rolling pin or large heavy pan until the chicken is about 1/2" thick. Repeat with the other pieces of chicken, changing the paper as needed
- Sprinkle each flattened piece of chicken with salt and pepper on both sides
- Add the flour to a plate. If you are gluten intolerant, use a gluten free flour blend like Bob's Red Mill
- Dredge each piece of chicken in the flour on both sides
- Heat the butter and olive oil in a large sauté pan
- Heat the pan over medium-high heat until the oil and butter are bubbling, being careful not to let it burn
- Add the chicken pieces to the pan and sauté giving them room to cook. You may have to cook them in batches
- Sauté the chicken until it is a lovely golden brown and cooked through 3 - 4 minutes per side (or more if your pieces are thicker)
- Remove the chicken from the pan to a plate and cover with foil to keep warm
- To make the sauce - add the 1/2 cup of balsamic vinegar to the pan and boil, scraping up the brown bits in the pan with a spoon, until the vinegar has reduced by half (See the notes below for additional sauce ideas)
- Once the vinegar has reduced, remove from the heat, taste, and adjust seasonings if needed
- Place the chicken on top of a salad or your favorite side dish, drizzle with the sauce and enjoy!
Notes
Everything I read indicates that balsamic vinegar (without added flavorings) is gluten free. I've never had a problem eating it, but if vinegar bothers you, substitute one of these other sauce ideas:
I love to make a variety of pan sauces with this chicken. Some of my favorites are listed here: In each case, replace the 1/2 cup of balsamic vinegar with one of these liquids and add the condiments and/or herbs when you add the liquid to the pan
- 1/2 cup orange juice, a tsp of dijon mustard and a pinch of rosemary or thyme
- 1/2 cup apple cider
- 1/2 cup white wine, the juice of half a lemon and a few capers or olives
- 1/2 cup tomato sauce and some parmesan cheese sprinkled on top of the chicken when served
I have recently “discovered” balsamic vinegar and it is super great for my diet. I saute calves live and onions (without the flour) and start off with some pancetta. Simple, easy, quick and delicious. Will now try this chicken alternate. Thanks.
Thanks, Neil.. I love balsamic vinegar – so versatile