Pan Seared Chicken Breast Recipe

INGREDIENTS

Place the chicken breasts between two pieces of plastic wrap and pound the meat to even thickness.4 boneless, skinless chicken breasts
Combine the salt, garlic powder, onion powder, paprika, and Italian seasoning in a small dish.1 teaspoon kosher salt,½ teaspoon garlic powder,½ teaspoon onion powder,½ teaspoon ground paprika,½ teaspoon Italian seasoning
Rub 1 tablespoon of olive oil and the seasoning into the chicken breasts.3 tablespoons olive oil
Heat 2 tablespoons of oil in a large heavy-bottomed frying pan set over medium heat.
Once heated, place the chicken breasts in pan, cooking for 3-4 minutes per side until the chicken is browned. Do this in 2 batches, adding in more oil if needed.
Remove the chicken from the pan and pour in the wine and chicken broth, using a wooden spoon to scrape up any brown bits from the bottom of the pan.½ cup white wine,⅓ cup low sodium chicken broth
Turn up the heat until the mixture bubbles, then reduce to a simmer.
Place the chicken breasts back in the pan, and cook the chicken, covered, for an additional 10 minutes.
Uncover the pan and let the chicken cook for an additional 2-3 minutes.
Let the chicken rest for a few minutes before serving.

Use a heavy-bottomed pan, such as a cast iron skillet
Properly cooked seared chicken should be firm and the juices should run clear when it is cut. It should register 165°F on an instant-read thermometer.

Storage: Store pan seared chicken breast in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.