Pan Seared Chicken Breast

• portionen: 4 servings
• aktive zeit: 10 minutes
• gesamtzeit: 30 minutes

Zutaten

4 Boneless (Skinless Chicken Breasts)

1 tablespoon kosher Salt

1/2 tablespoon black pepper

1/2 tablespoon garlic powder

1 tablespoon olive oil

1 tablespoon butter

1 tablespoon butter

3 garlic cloves (minced)

2 tablespoons cornstarch

1 1/2 cups chicken stock

1 tablespoon lemon juice

1 cup half and half

1/2 cup grated parmesan cheese

1/2 teaspoon garlic powder

Salt and Pepper (to taste)

Parsley (chopped, for garnish (Optional)

Anweisungen

Pat the chicken dry with a paper towel and arrange on a plate. Season both sides of the chicken evenly with salt, pepper and garlic powder.

Heat the oil and butter in a large skillet over medium high heat.

Place the chicken in the skillet and cook until golden brown, approximately 5-7 minutes.

Flip the chicken over and sear on the opposite side. Continue to cook until the chicken is golden and registers 165˚F on an instant read thermometer.

Transfer the chicken to a platter and keep warm.

Turn the heat to medium low and add the butter to the pan.

Once melted, stir in the garlic and cook for 30 seconds.

Sprinkle the cornstarch in the pan and cook for an additional 30 seconds.

Turn the heat to low and whisk in the chicken stock continuing to whisk until slightly thickened.

Stir in the lemon and the half and half.

Continue to simmer for 3-4 minutes until the sauce begins to thicken.

Stir in the cheese and garlic powder. Continue to stir until the sauce is smooth.

Season with salt and pepper.

Return the chicken to the pan and cook on low for 5 minutes until the chicken is warmed through.

Serve immediately with the sauce.

Nährwertangaben

• Kalorien: 395 kcal
• Gesamtfett: 14 g
• Gesättigtes Fett: 6 g
• Ungesättigtes Fett: 5 g
• Transfett: 0.03 g
• Cholesterin: 169 mg
• Natrium: 2174 mg
• Gesamtkohlenhydrate: 12 g
• Ballaststoffe: 0.4 g
• Zucker insgesamt: 4 g
• Eiweiß: 53 g