Pan Sauce Chicken

Pan Sauce Chicken

72
LARAKN 0

"This simple dish is very low fat, but so tasty your family will ask for it again and again. Serve it over fettuccini or egg noodles as a easy meal. I've also served it over herb seasoned rice and it was fantastic."
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Ingredients

45 m servings 196 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 196 kcal
  • 10%
  • Fat:
  • 2.5 g
  • 4%
  • Carbs:
  • 7g
  • 2%
  • Protein:
  • 23.7 g
  • 47%
  • Cholesterol:
  • 61 mg
  • 20%
  • Sodium:
  • 459 mg
  • 18%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Season chicken breasts with salt, pepper and seasoned salt. In a small bowl, combine flour and water and mix until no lumps remain and the mixture is completely smooth.
  2. Heat 1 tablespoon oil in a large skillet over high heat. Add chicken and brown for 3 to 4 minutes each side. Remove chicken to a plate or platter.
  3. Deglaze skillet with wine and broth and bring to simmer over medium low heat. When simmering, add herbs; whisk in flour mixture. Return to simmer, reduce heat to low and return chicken to skillet with juices.
  4. Cover skillet and simmer gently for 20 to 30 minutes, or until chicken is cooked through (no longer pink inside), turning frequently.

Reviews

72
  1. 82 Ratings

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Most helpful positive review

This is my recipe, they changed it a little when they published it, I generally make a roux with the flour and oil in the pan, and a little broth if necessary (it eliminates clumpy flour). As f...

Most helpful critical review

Not bad- but the flavor got old pretty fast. Adding the flour mixture caused lot of clumps which I had to strain out. I put it over bow ties which was a good way to mop up the sauce

This is my recipe, they changed it a little when they published it, I generally make a roux with the flour and oil in the pan, and a little broth if necessary (it eliminates clumpy flour). As f...

Not bad- but the flavor got old pretty fast. Adding the flour mixture caused lot of clumps which I had to strain out. I put it over bow ties which was a good way to mop up the sauce

This was pretty tasty. I did the chicken up my style (pounded thin) seasoned lightly with pepper and salt, quickly cooked it in a little olive oil and minced garlic. Pounded thin, it cooked in a...

It's true, this is a great starter recipe which is why it deserves full marks. After I initially cooked the chicken, I pulled them off and then put 3 T flour and 3 T butter in the pan. After t...

I liked this recipe a lot. I took some advice from previous comments and decided to season the chicken really well. I seasoned it before I fried it and than after. My whole family loved it.

Lara, my family is in your debt! We thought this was AWESOME! I made it exactly as the recipe calls for; it has a wonderful delicate flavor and is VERY EASY to prepare. This is DEFINATELy in ...

It was good, but perhaps needed something more. I'll make it again and experiment. To solve the problem of the clumping flour, I added 1/3 of a cup of the hot broth to the flour mixture before ...

I was going to make Angel Chicken from this website while visiting my Mom. Then I discovered that she had no onion & Chive cream cheese, a key ingredient for that yummy recipe. So, I hopped on...

This was very good! I omitted the 1/2 tsp salt and just used the 1/2 tsp seasoning salt, which was plenty. I also added sliced mushrooms along with the chicken, removed them to make the sauce,...