Pan-Seared Herb Chicken Recipe

Pan-Seared Herb Chicken
with optional Chardonnay Pan Sauce

Recommended Sides:
Steamed Carrots & Roasted Red Potatoes

 This is a perfectly seasoned and easy to make main course that can be made start to finish, all in about 30 minutes.
 
Ingredients 

2 Plump Skinless Chicken Breasts
3 Tablespoons Olive Oil
6 garlic cloves
1 teaspoon Italian Seasonings (may substitute fresh rosemary and thyme)
Kosher Salt
Fresh Ground Pepper

Optional:  1/3 cup chardonnay

Directions 
Preheat Oven to 400 Degrees F. 

Heat a medium sized skillet on medium-high with 1/2 the Olive Oil (1 1/2 tablespoons).  Drizzle the chicken breasts with the rest of the olive oil, then crust the chicken breast with an ample amount of kosher salt and fresh ground pepper.  Then, sprinkle breasts with Italian Seasonings until seasoned evenly on both sides.  Place chicken breasts in pan and add garlic cloves.   When chicken has cooked for approximately 4 minutes, turn it over and place it in the oven for 8-9 minutes, or until the juice runs clear.* 

Want a light pan sauce to go with it?  Remove the chicken and garlic from the pan and keep warm.  Pour off most of the oils, add 1 tablespoon butter and 1/3 cup chardonnay to the hot pan with remaining bits and drippings.  Reduce sauce for approximately 3-4 minutes, stirring with a wisk.  Pour over chicken and roasted garlic. 

*Note:  If you do not have a pan that can be moved to the oven, you can transfer all the ingredients (including oils and drippings) into a shallow baking pan or casserole dish (preheat dish for a few minutes for best results). 

Recommended Sides:

Steamed Baby Carrots- Steam carrots for 5-7 minutes until tender, drizzle with melted butter and serve.   You can also easily cook them in a microwave by placing the carrots in a microwave safe bowl, adding 1/2 cup water.  Place a paper towel over the carrots and cook on high for approximately 6 minutes, stirring once halfway through. 

Roasted Red Potatoes - Using nearly all the same ingredients you used for the chicken, you can roast red potatoes and have it timed to finish with your chicken.  

Ingredients:

3 medium size red potatoes, scrubbed
   and cut into  3/4 inch to 1 inch pieces
3 cloves fresh garlic
Italian Seasonings
Kosher Salt
Fresh Ground Black Pepper
3 tablespoons olive oil 

Directions:

Scrub red potatoes and cut into 3/4 to 1 inch pieces, leaving skin on.  Place in a small roasting pan or glass casserole dish (8×12), and toss with olive oil until potatoes are coated.  Sprinkle with salt, pepper and Italian Seasonings and add garlic to pan.  Cover and place in the oven for approximately 15 minutes, then uncover and cook for an additional 15 minutes.  

If you are serving these potatoes with the chicken, prepare the potatoes first and place in the oven.  Then, continue by following the directions for the Pan Seared Herb Chicken.  By the time your chicken is finished cooking and can be placed in the oven, you should be able to uncover your potatoes at that time.  You should also be able to plate your Chicken and carrots, then finish off by adding the freshly roasted potatoes last.  This can all be done in 30 minutes.