This was created when I went through a phase when everything I created had a pan sauce. I cooked everything in my non stick skillet and made a pan sauce to go with it. My boyfriend went to culinary school and has given me a lot of tips. Funny thing about that is I cook way more than he does. haha anyways to the recipe…..
Skillet Chicken with Herb Pan Sauce
4 chicken breasts
3 tablespoon flour or 1 tablespoon corn starch
¾ cup chicken broth
6 tablespoon earth balance butter
Rubbed Dried Sage
Between two sheets of wax paper, pound out chicken till ¼ inch thick.
In a skillet, melt 3 tablespoon earth balance butter
While the butter is melting season chicken with above spices.
Place chicken breasts in hot skillet and fry till cooked flipping once ( 3-4 minutes a side)
Remove cooked chicken breasts and place on plate, cover with foil.
In the same skillet, add additional butter, stir in flour till rue* forms.
Add in the chicken broth whisking constantly, add any additional spices.
Cook for 3 minutes until thickened and heated through.
Serve over chicken breasts
- Rue- A rue is a mixture of flour and butter, making a paste it is used for thickening.