Thursday, October 7, 2010

Chicken with Pan Sauce

Printable Recipe

Chicken with Pan Sauce
adapted from the Better Homes and Gardens cookbook

4 boneless skinless chicken breasts
1/4 tsp salt
1/4 tsp freshly ground black pepper
2 Tbsp butter
1 cup chicken broth
1/4 cup finely chopped onion
2 Tbsp whipping cream

Pound chicken to about 1/4 inch thick. Sprinkle with salt and pepper. In a large skillet melt 1 Tbsp butter over medium heat. Add chicken and cook until no longer pink, about 4-5 minutes on each side. Remove from skillet; keep warm. Add broth and onion to hot skillet. Cook and stir, scraping up browned bits from the bottom of the pan. Bring to a boil. Boil gently for about 5-10 minutes or until liquid is reduced to 1/4 cup. Reduce heat to medium low. Stir in cream. Add remaining 1 Tbsp butter. Sauce should be slightly thickened. Season with additional salt and pepper if necessary. To serve, spoon sauce over chicken.

No comments:


Related Posts with Thumbnails