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.
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”.
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