Pan-Seared Chicken Breast with White Wine Butter Sauce

Name: Pan-Seared Chicken Breast with White Wine Butter Sauce
Prep time: 5 min
Cook time: 7 min
Total time: 12 min
Yield: 4
Ingredients: 2 chicken breasts, cut into thin cutlets; 50 g unsalted butter; 1 1/2 tbsp all-purpose flour; 1/3 cup dry white wine; 1 tsp paprika; 1/2 tsp onion powder; 1/2 tsp garlic powder; 1/4 tsp cumin; 3/4 tsp salt; 1/8 tsp black pepper; 1 tbsp chopped parsley

This pan-seared chicken breast recipe turns a few pantry staples into a fast, restaurant-style dinner. The chicken stays juicy inside, while a simple white wine butter sauce adds rich flavor and a glossy finish.

Servings4 Portions

Prep Time5 Mins

Cook Time7 Mins

Difficulty

Easy

Ingredients

chicken breasts, cut into thin cutlets
2
unsalted butter
50 g
all-purpose flour
0.5 tbsp
dry white wine
0.3 cup
paprika
1 tsp
onion powder
0.5 tsp
garlic powder
0.5 tsp
cumin
0.3 tsp
salt
0.8 tsp
black pepper
0.1 tsp
chopped parsley
1 tbsp

Step-by-Step Instructions

Slice each chicken breast in half horizontally to make 4 thin cutlets. Pat the chicken dry with paper towels.

In a shallow bowl, combine the paprika, onion powder, garlic powder, cumin, salt, black pepper, and flour. Coat each piece of chicken evenly on both sides, then shake off any excess.

Melt 20 g of the butter in a large nonstick skillet over medium-high heat. Add the chicken and cook for 2 to 3 minutes per side, until golden brown and cooked through. Transfer to a plate and let it rest.

Reduce the heat to medium-high. Pour the white wine into the skillet and scrape up any browned bits from the pan. Simmer for 1 to 2 minutes, or until the liquid is reduced by about half.

Add the remaining 30 g butter to the skillet and stir until the sauce is smooth and glossy. Spoon the sauce over the chicken, then finish with chopped parsley and serve right away.