Easiest Way to Prepare Ultimate Quick Pan seared chicken

Quick Pan seared chicken.

Hello everybody, it is Brad, welcome to our recipe page. Today, I will show you a way to make a special dish, quick pan seared chicken. It is one of my favorites. For mine, I'm gonna make it a little bit unique. This is gonna smell and look delicious.

Quick Pan seared chicken is one of the most popular of recent trending meals in the world. It is easy, it's quick, it tastes yummy. It's enjoyed by millions every day. They're fine and they look fantastic. Quick Pan seared chicken is something which I have loved my entire life.

To get started with this recipe, we must first prepare a few ingredients. You can cook quick pan seared chicken using 9 ingredients and 4 steps. Here is how you can achieve it.

The ingredients needed to make Quick Pan seared chicken:

1. {Prepare of olive oil.
2. {Take of chicken breast, pounded flat.
3. {Make ready of Red pepper flakes.
4. {Get of Herbs de provence.
5. {Get of Sea salt.
6. {Make ready of Chardonnay or any cooking wine.
7. {Make ready of butter.
8. {Prepare of parsley.
9. {Prepare of Pepper.

Instructions to make Quick Pan seared chicken:

1. Wash chicken breast. Pat dry & place between 2 pieces of plastic wrap or parchment paper and pound flat with meat mallot..
2. Sprinkle sea salt, black pepper, herbs de Provence over each side..
3. Heat oil in a large skillet. Once hot, add chicken. Try not to over crowd. (The secret to a good sear is to remove as much surface moisture from the protein, and make sure the oil is near smoking. Also, leave the meat alone! It will let you know when it’s ready to flip over. If you start poking at it, and it’s sticking? It’s not ready. If it moves around or releases with minimum effort, it’s ready. Now that you know those basics, you shouldn’t have trouble getting a wonderful color and crust).
4. Lower heat to medium-low. Remove pan from heat, you should have lots of brown bits stuck to the bottom of the pan. Deglaze those bits with the white wine, stirring with a wooden spoon. Bring skillet back to the heat and allow the white wine to reduce just slightly, about 2-3 minutes. Turn off the heat, stir in the butter and parsley. Pour over the chicken and serve..

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