My Go-To Chicken Breast Recipe

Steps

1. 1

   In a small bowl, mix together the paprika, onion powder, garlic powder, cumin, salt, black pepper, and flour to create the seasoning blend.

2. 2

   Sprinkle the seasoning on each side of the chicken steaks, spreading with your fingertips to coat evenly, then gently shake off any excess.

3. 3

   Melt 1.5 tablespoons of butter in a large non-stick pan over high heat.

4. 4

   Add the chicken to the pan and cook for 2 1/2 minutes on each side until deep golden and the internal temperature reaches 67°C (153 °F) (153°F (67 °C)).

   Start 2-minute timer
5. 5

   Remove the chicken from the pan onto a plate and set aside to rest.

6. 6

   Lower the heat to medium-high. Pour in the white wine (or chicken stock) and simmer rapidly for 1 to 1 1/2 minutes.

   Start 2-minute timer
7. 7

   While the liquid simmers, use a rubber spatula to scrape the bottom of the pan to loosen the golden bits (fond) into the sauce. Continue simmering until the liquid is reduced by half.

8. 8

   Add the remaining 2 tablespoons of butter to the pan and let it melt, mixing well to combine into a glossy sauce.

9. 9

   Serve the chicken immediately, drizzled with the pan sauce and sprinkled with fresh parsley.