Pan-Seared Country Crusted Chicken Breast with White Wine Butter Sauce
Directions
- 1Cut each chicken breast in half horizontally to form 4 steaks.
- 2Mix paprika, onion powder, garlic powder, cumin, cooking salt, black pepper, and flour to create the savoury seasoned crust.
- 3Coat the chicken with the seasoning mixture, shaking off any excess.
- 4Sear the chicken in melted butter on high heat for 2.5 minutes on each side until golden and just cooked through, then remove onto a plate.
- 5Reduce the wine in the same pan by 75%, then stir in the butter to melt.
- 6Plate the chicken, spoon the sauce over it, and sprinkle with parsley.
Ingredients
- 2 whole chicken breast
- 2 tbsp unsalted butter
- 1 tsp paprika
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/4 tsp cumin
- 3/4 tsp cooking salt
- 1/4 tsp black pepper
- 1 1/2 tbsp all-purpose flour
- 1/4 cup dry white wine
- 2 tbsp unsalted butter
- 1 tbsp parsley, chopped (optional)
Tips
- Use 1 1/2 tbsp olive oil instead of 2 tbsp butter to sear the chicken.
- Use smoky paprika instead of regular or sweet paprika.
- Use chicken stock instead of white wine.
- Adjust salt usage: use -50% for table salt, or +50% for flakes.
- Use gluten-free flour if preferred.
