About this recipe:Chicken breasts are pan-seared and then simmered in a white wine sauce. It's low in fat and delicious when served over pasta or freshly boiled rice.
4 skinless, boneless chicken breast fillets
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon seasoned salt
3 tablespoons plain flour
3 tablespoons water
250ml white wine
250ml chicken stock
1 teaspoons dried Italian herbs
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Method Prep:15min › Cook:30min › Ready in:45min
Season chicken breasts with salt, pepper and seasoned 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 frying pan over high heat. Add chicken and brown for 3 to 4 minutes each side. Remove chicken to a plate.
Deglaze frying pan with wine and stock 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 frying pan with juices.
Cover frying pan and simmer gently for 20 to 30 minutes or until chicken is cooked through (no longer pink inside), turning frequently.
I used cornflour instead of wheat flour for thickening. I didn't have any dried Italian herbs so I dropped in a few pinches of dried parsley. Unfortunately I slightly over-salted the chicken but It wasn't too bad. Served with steamed broccoli and some mashed potato. Lovely! - 29 Nov 2014