"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." — LARAKN
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skinless, boneless chicken breast halves
ground black pepper
chopped Italian herbs
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 far as seasoning, I change out the season salt for garlic or onion powder, etc. based on the family's mood. I also frequently add mushrooms or onions; I have served it over rice, pasta, egg noodles, potatoes; I adjust the liquid (wine/water/broth) depending on who's eating. I think it's a good base to a quick easy meal you can adapt to you family's moods.
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 about 6 minutes. I removed the chicken and followed as recipe indicated. Then added the chicken back as recipe indicated, but only simmered for just a few minutes. I cut my cooking time in half by pounding the breads to about 1/2 inch thickness and we found it quite tasty. Nice sauce, easy to make and ingredients are always handy!
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 that was slightly browned and bubbly I whisked in the wine and water. It wasn't clumpy at all. In went a bunch of fresh rosemary, thyme and oregano, then the chicken. Make sure you check your chicken! That's why the recipe says "or until chicken is cooked through". If it was overcooked, that's not the recipe's fault. :) 15 more minutes is what it took for mine.
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.
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 adding it to the rest of the broth. Worked wonders - I had no problems.
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 our regular rotation! A green salad, maybe a loaf of bread and you're ready to go.
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 onto Allrecipes.com to find a recipe she had all of the ingredients for and up came Pan Sauce Chicken. This was very good and pretty easy to make. I will definately be making it again. I will probably add some fresh garlic & mushrooms. Yum!
* Percent Daily Values are based on a 2,000 calorie diet.
Pan Sauce Chicken
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 196
** Calories from Fat: 23
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