- 1 or 2 boneless/skinless chicken breasts
- 1 Bottle of white wine or 1 quart of chicken stock
- 2 Cloves of garlic, minced
- 2 tablespoons of butter
- 1 to 2 tablespoons of olive oil
- Salt and pepper
Directions: Remove the chicken breasts from packaging and place on several sheets of paper towels to remove excess moisture. A minute or two before you’re ready to cook the breasts, sprinkle with salt then fresh cracked pepper. Heat a sauté pan to medium-high heat. Add the olive oil and when it’s just about a light smoke, place the breasts cooking the top side first. Reduce heat to about a medium to medium-low. Monitor the pan caramelization closely. After about 2-3 minutes add one pat of butter. Check to see if the chicken has browned to your liking, and if so flip to other side after having seasoned with salt and pepper.
If at any time the pan is becoming too browned with caramelization, then de-glaze with either the white wine or chicken stock. Right as you de-glaze, turn the heat back up to medium to medium-high. If your chicken breasts are small enough, you should be able to get into cooking the underside of the chicken before you have to perform your first pan de-glaze. About a minute or two into cooking the bottom side of the breast, add the second pat of butter then throw in the minced garlic. Cook for another 3-4 minutes (depending upon the size/thickness) then add another ½ a cup or so of white wine or stock then immediately cover.
On a gas range turn the heat down to the lowest simmer setting. On an electric range turn it off but leave the pan on the burner. Let the dish sit for another 5 minutes or so, then remove the chicken. Cut the chicken in pieces if you prefer, or serve as a whole breast.
With the left-over pan sauce, you can cook it into a finished sauce by adding in a little bit of flour or corn starch to thicken. I like to finish the sauce to taste with a bit of sugar or agave and a splash of balsamic vinegar.