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.
Rick OConnor says
Since there is actually no such thing as a canola and it is terrible over processed…I just substituted EVOO to cook the breasts and then instead of butter I substituted Virgin Organic Coconut Oil. Super easy to make and delicious. As Faith said on the show “restaurant worthy sauce”.
Faith Middleton says
Rick,
Oh, no! There is no canola??? But I thought The Canola was a Sartorian fruit dating back to most ancient times and its nectar loved by lots and lots of really old people. In fact, wasn’t there a story in all the newspapers about discovering the Sartorian burial site of these canola-sipping old people and an analysis of their DNA showed they were free of all diseases and had become geniuses? This is a devastating revelation. Let me pull myself together…
You used extra virgin coconut oil and butter. Very happy the chicken was delicious. Party with us here any time, Rick.
Cheers! Faith