Pan Sauce Chicken4 skinless, boneless chicken breast halves1/2 teaspoon salt 1/2 teaspoon ground black pepper 1/2 teaspoon seasoning salt 3 tablespoons all-purpose flour 3 tablespoons water 1 cup white wine 1 cup chicken broth 2 teaspoons chopped Italian herbs Season chicken breasts with salt, pepper and seasoning salt. In a small bowl, combine flour and water and mix until no lumps remain and the mixture is completely smooth. Heat 1 tablespoon oil in a large skillet over high heat. Add chicken and brown for 3 to 4 minutes each side. Remove chicken to a plate or platter. Deglaze skillet with wine and broth and bring to simmer over medium low heat. When simmering, add herbs; whisk in flour mixture. Return to simmer, reduce heat to low and return chicken to skillet with juices. Place in freezer container.
To Freeze: Freeze in freezer safe container. To Reheat: Defrost. Place in covered skillet and simmer gently for 20 to 30 minutes, or until chicken is cooked through (no longer pink inside), turning frequently. |