Chris Prosperi loves home cooks, and that’s one reason why we love him. Both Faith and Chris like making a quick pan sauce after searing a chicken breast on the stove-top. Follow these simple instructions to make it Chris’ way.
Faith makes her chicken breasts the same way, but sometimes adds a squeeze of fresh lemon juice before serving.
Ingredients
- 2 chicken breasts boneless, skinless
- salt
- pepper
- 2 tablespoons canola oil
- 1/4 cup white wine dry, such as Pinot Grigio
- 1 pat butter
Servings:
Instructions
- Salt and pepper the chicken breasts. Put canola oil in a skillet on medium high heat. Cook the breasts for one to two minutes on each side until lightly browned and cooked through.
- Remove them from the pan and set them aside.
- In the pan, add dry white wine. Scrape up the brown bits at the bottom of the pan. Add a pat of butter and swirl to melt.
- Pour over the chicken.
