Sautéed Chicken with Pan Wine Sauce

Making a quick pan sauce is a great way to finish sautéed chicken and quick enough to do on a weeknight (it takes less than 5 additional minutes). This is a pretty versatile thing. Sometimes I add capers, sometimes I use lemon juice, shallots or garlic will work well.

Sautéed Chicken with Pan Wine Sauce

1 tbsp. unsalted butter
1 tbsp. olive oil
2 tbsp. flour
Seasoned salt and fresh-ground black pepper to taste
Pinch of ground clove
Pinch of ground cumin
1 lb. boneless, skinless chicken breast cutlets
3 garlic cloves, minced
3/4 cup dry white wine (such as chardonnay)
1 tbsp. fresh lemon juice
2 tbsp. fresh chopped flat-leaf parsley

1. Heat butter and olive oil in a medium frying pan over medium heat. Stir together flour, seasoned salt, pepper, clove and cumin. Pat chicken dry with a paper towel and dredge in the flour mixture. Sauté until chicken is browned, about 5-6 minutes on each side (10-12 minutes total). Remove from pan. Do not remove pan drippings.

2. Add garlic to hot pan with drippings. Sauté a couple minutes until softened but not brown. Add wine and stir to deglaze pan. Continue cooking until the sauce thickens. Stir in lemon juice. Serve chicken topped with a generous spoonful of sauce and a sprinkle of fresh parsley.