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Pan Roasted Chicken Breasts with Speedy Pan Sauce


  • Pan Roasted Chicken Breasts

  • Speedy Pan Sauce


  • Pan Roasted Chicken Breasts:

  • 1.

    Heat a medium sized skillet over medium high heat.

  • 2.

    When the pan is hot, add butter and oil and when it sizzles, season chicken breasts with salt and pepper and add to the pan, skin side down.

  • 3.

    Sear until they are well browned, about 10 minutes and then turn them and finish cooking for about 8 minutes.

  • 4.

    When they are done, remove to a plate and reserve.

  • Speedy Pan Sauce:

  • 1.

    Add onion and garlic to the hot pan, and sauté for a few minutes, until they are softened and begin to caramelize.

  • 2.

    Add wine and reduce it by half.

  • 3.

    Add orange juice and continue to reduce until the sauce has a syrup-like consistency.

  • 4.

    Slice chicken breasts on the bias, and arrange on a small serving platter. Pour the sauce over them and serve.

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Andrew Graham

Shiraz, Chardonnay and Merlot are the best wines to pair with Pan Roasted Chicken Breasts with Speedy Pan Sauce.


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Posted by bibliodivaReport
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