Pan Seared Chicken With Bacon Mushroom Sauce Recipes

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PAN-SEARED CHICKEN BREASTS WITH SHALLOTS



Pan-Seared Chicken Breasts with Shallots image

Quick, easy sauteed chicken breast recipe with a good sauce to drizzle over rice or mashed potatoes.

Provided by Amy

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Pan-Fried

Time 35m

Yield 4

Number Of Ingredients 8

3 tablespoons unsalted butter, divided
1 tablespoon olive oil
4 skinless, boneless chicken breast halves - pounded thin
salt and pepper to taste
2 shallots, chopped
1 clove garlic, minced
⅓ cup dry white wine
½ cup chicken broth

Steps:

  • Melt 1 tablespoon butter and heat olive oil in a large skillet over medium heat. Season chicken with salt and pepper, and brown on both sides in the skillet. Cover, and continue cooking 10 minutes, or until chicken juices run clear. Set aside, and keep warm.
  • Mix shallots and garlic into skillet over medium heat, and cook until tender. Stir in wine, and cook until heated through. Stir in broth, and continue cooking 5 minutes, or until reduced and slightly thickened. Mix in the remaining butter until melted. Serve the sauce over the chicken.

Nutrition Facts : Calories 292 calories, Carbohydrate 5.5 g, Cholesterol 95.4 mg, Fat 15.8 g, Fiber 0.2 g, Protein 27.3 g, SaturatedFat 7 g, Sodium 187.8 mg, Sugar 1.1 g

PAN-SEARED CHICKEN WITH BACON-MUSHROOM SAUCE



Pan-Seared Chicken With Bacon-Mushroom Sauce image

Boneless chicken breasts pan-sear quickly and make an easy, tasty dish with just a little seasoning-and you can dress them up in a simple but very flavorful sauce without much time at all. Smoky bacon pairs well with earthy mushrooms and they come together with only a little butter, broth, and cornstarch slurry. This warm, inviting sauce has rich taste and silky texture, and it brings some delicious "wow" to everyday chicken.

Provided by Pamela Steed Hill

Categories     Chicken

Time 40m

Yield 4 serving(s)

Number Of Ingredients 10

1 tablespoon water
2 teaspoons cornstarch
3/4 cup flour
2 slices bacon, chopped (thick-cut)
4 (6 ounce) boneless skinless chicken breast halves
1/2 teaspoon sea salt
1/2 teaspoon fresh ground black pepper
2 tablespoons unsalted butter
8 ounces white mushrooms, thickly sliced
1 cup chicken broth

Steps:

  • Combine the water and cornstarch in a small bowl and set aside. Re-mix thoroughly before using.
  • Spread the flour on a large plate or in a baking dish.
  • Heat a large, nonstick skillet over medium heat and add the bacon. Cook until just cooked through but not too crispy, 4-5 minutes, depending on thickness. Use a slotted spoon to transfer to a plate.
  • Remove all but 2 tablespoons of fat from the pan.
  • Dredge the chicken in flour, shaking off excess. Season with salt and pepper and sear until golden brown on the bottom, 6-7 minutes. Turn and sear until just cooked through, 6-7 minutes longer, depending on thickness. Transfer to a plate.
  • Add the butter to the skillet and swirl to coat. Add the mushrooms and season with salt and pepper. Cook until softened and the mushrooms release juices, 4-5 minutes.
  • Return the bacon to the skillet and add the chicken broth. Remix the cornstarch slurry and stir into the mushroom mixture. Reduce the heat to medium-low and cook until slightly thickened, 3-4 minutes.
  • Return the chicken and any accumulated juices to the skillet and turn to coat. Cook until warm throughout, 2-3 minutes.
  • Plate the chicken with bacon-mushroom sauce spooned on top. Serve right away.

Nutrition Facts : Calories 376.5, Fat 12.8, SaturatedFat 5.4, Cholesterol 126.8, Sodium 712.4, Carbohydrate 21.4, Fiber 1.3, Sugar 1.4, Protein 42.1

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