Simple Way to Prepare Perfect Quick Pan seared chicken

Quick Pan seared chicken.

Hey everyone, I hope you are having an amazing day today. Today, I'm gonna show you how to prepare a distinctive dish, quick pan seared chicken. It is one of my favorites food recipes. For mine, I am going to make it a little bit unique. This will be really delicious.

Quick Pan seared chicken is one of the most well liked of current trending meals in the world. It is enjoyed by millions every day. It's easy, it is quick, it tastes yummy. They are nice and they look wonderful. Quick Pan seared chicken is something that I have loved my whole life.

To get started with this recipe, we have to first prepare a few ingredients. You can have 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. {Make ready 2 tbsp of olive oil.
2. {Take 3 of chicken breast, pounded flat.
3. {Prepare Pinch of Red pepper flakes.
4. {Take Pinch of Herbs de provence.
5. {Make ready Pinch of Sea salt.
6. {Get 1/3 c of Chardonnay or any cooking wine.
7. {Make ready 1 tbsp of butter.
8. {Get Tbsp of parsley.
9. {Make ready Pinch 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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