Pan Fried Chicken With A Pan Sauce

Yes I am cooking another chicken dish, know my wife will say are you bbqing it when she gets home. The answer will likely not please her but the fact it’s chicken will let me get away with not bbqing. Think everyone knows how to fry a chicken breast so I am dealing with the pan sauce. When pan sauce comes up people automatically think it has wine, which you get in restaurants all the time. I would rather drink the wine not put it in a quick pan sauce. There is absolutely nothing wrong with a wine sauce and I do make them, but not often. Yes if you want then you can definitely make this with white wine.

Chicken is the perfect thing to make a pan sauce when you fry it. Frying chicken breast it is always a good idea to flatten it first. This allows it to cook quickly, evenly, and you don’t dry it out. The pan sauce gives you something to coat it and bumps up the taste. A pan sauce is something that is extremely simple to make and makes cleaning the pan easier. Whether it is made with wine or chicken broth you get all the flavour from cooking to have with the chicken breast rather than leaving it in the pan. This turned out great and my greatest critic really liked it so I know it’s good.

butter from cooking the chicken

1/2 cup of chicken broth

4 cloves of garlic minced

2 green onions chopped

1 tablespoon chopped parsley

salt and pepper to taste

When you remove the chicken from the pan add the garlic and green onions. Cook for about 1 minute, when the garlic smells great it’s ready. Add the chicken broth and bring to a boil, turn heat to medium and add the chicken back to the pan. Sprinkle parsley over the chicken and cover the pan. Cook for 30 seconds and then turn the chicken over. Cook uncovered for 1 minute and remove from pan. Taste the sauce and add salt and pepper if needed. Spoon the sauce over the chicken breast on your plate.

About Graham Stewart

This is me on a bad day.
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