Irish Pan Chicken with Savory Sauce

Irish Pan Chicken with Savory Sauce

Irish Pan Chicken with Savory Sauce is one of the best tasting chicken dishes we’ve ever made. It’s very easy to make and doesn’t take much time to prepare, making it a favorite when we need a weeknight dish when we don’t have a lot of time. Our Irish Roast Chicken Seasoning gives the chicken and sauce a very savory flavor. It especially compliments the wine and butter in the sauce.

Serve with a side of pan-roasted potatoes and a seasonal green vegetable of your choice. Your dinner guests will rave about the flavor. We hope you enjoy it as much as we do.

Serves 4

Ingredients:
2 Large Chicken Breasts, about 8 Ounces Each
2 Tablespoons Butter
2 Tablespoons All Purpose Flour
3 Tablespoons Sheffield’s Irish Roasted Chicken Seasoning, Divided, Reserving 1 Teaspoon

Sauce:
¾ Cup Dry White Wine, like Chardonnay or Other of Your Preference. You can use chicken stock if you prefer, but the sauce will taste different.
4 Tablespoons Butter
¼ Cup Fresh Parsley, Chopped, for Serving

Directions:
Cut each chicken breast horizontally into 2 cutlets. Do not pound them thinner.

Spread the flour on a dinner plate. Coat each chicken cutlet on both side with the flour. Shake off any excess.

Melt the butter in a large non-stick skillet over medium-high heat. Transfer the chicken pieces to the skillet. Let sit for a few seconds, turn over and sprinkle half of the Irish Roast Chicken Seasoning evenly on the chicken cutlets. Turn the pieces over and sprinkle the rest of the seasoning evenly over the second sides. This allows the seasoning to stick better.

Cook for 3 minutes, turn over and cook another 2 ½ to 3 minutes, or until the internal temperature at the thickest part of the chicken pieces is 165ºF. Watch so they don’t overcook or burn. Transfer to a plate and loosely cover with foil.

To prepare the sauce, add the wine to the pan. Scrape up any brown bits stirring them into the wine to combine. Add the reserved 1 teaspoon of the Irish Roast Chicken Seasoning. Stir in and simmer for a minute or 2, letting it reduce a bit. Add the remaining 4 tablespoons of butter. Let it melt, stirring it into the sauce to combine.

Plate the chicken with some of the sauce spooned over each piece. Garnish with the parsley. We like to serve ours with some pan-roasted potatoes, seasoned with our Sheffield’s Essential Seasoning. Enjoy!