Pan Seared Crispy Chicken Breast with Creamy Mushroom Sauce

A lighter version of a fried chicken breast lightly dredged in flour for a crisp outer texture, paired with a creamy mushroom pan sauce

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat Oven to 350 Degrees

Step 2

Chop onion and mushroom to medium dice, set aside separately.

Step 3

Rub both sides of each breast in the Garlic & Herb seasoning, then rub with flour (~2 TBSP per breast)

Step 4

Heat a cast iron or stainless steel pan to medium high. Add ~1.5 TBSP olive oil and bring to temperature.

Step 5

Sear both sides of chicken, approx. 2-3 minutes each side. Place in baking pan and place in oven

Step 6

Reduce stove heat to medium, add onion to pan and saute ~4 minutes, stirring occasionally (add additional oil if necessary).

Step 7

Add mushrooms and continue to stir until cooked, ~4 minutes. Add remaining flour and stir to combine, making sure to soak up all oil. Heat for ~2 minutes

Step 8

Add white cooking wine to pan and stir constantly to combine and deglace ingredients from bottom and sides of pan. Reduce heat to low.

Step 9

Slowly add milk and stir constantly to combine. Simmer on low until sauce achieves desired thickness (note that sauce will continue to thicken after removed from heat). Salt and pepper to taste.

Step 10

Remove adequately cooked chicken breasts from oven and rest ~5 minutes. Serve topped or on top of pan sauce.