So you have some boneless, skinless chicken breasts? Need an idea what to make with them? With a few kitchen staples you can turn plain chicken breasts into a delicious entrée in less than 30 minutes. Yes, even Rachael Ray would be proud of you. And while your chicken is cooking, go ahead and sauté some fresh vegetables to serve on the side.
- 2-4 boneless, skinless chicken breasts
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 2 teaspoons garlic powder
- 1 teaspoon paprika
- 1 lemon cut in half and seeded
- 2-3 tablespoons olive oil
- 2-3 garlic cloves
- 1/4 cup white wine
- 1/2 cup chicken broth
- 1 tablespoon butter (optional)
- 1/4 teaspoon sugar (optional)
- Add olive oil to sauté pan and turn heat on medium high.
- Sprinkle salt, pepper, garlic powder and paprika on both sides of chicken breasts.
- When oil ripples, carefully place chicken breasts in pan. Reduce heat to medium.
- Add garlic cloves, wine and chicken broth.
- Squeeze 1/2 lemon to juice on top of each chicken breast (about 1/2 teaspoon on each)
- Turn chicken over after 5-6 minutes. Squeeze other 1/2 lemon to juice on top of each of the cooked sides.
- Cook chicken breasts for another 5 minutes until done. Do not over cook.
- Remove pan from heat.
- Optional: Add butter and sugar to make pan sauce to serve with chicken. (I like to place sauce on plate and chicken on top of sauce.)