Pan Sauce Chicken Recipe

Ingredients
<br>- 4  skinless, boneless chicken breast halves
<br>- ½ teaspoon salt
<br>- ½ teaspoon ground black pepper
<br>- ½ teaspoon seasoned salt
<br>- 3 tablespoons all-purpose flour
<br>- 3 tablespoons water
<br>- 1 cup white wine
<br>- 1 cup chicken broth
<br>- 2 teaspoons chopped Italian herbs
<br><p></p>Directions
<br>step 1: 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.
<br>step 2: Heat 1 tablespoon oil in a large skillet over high heat. Add chicken and brown for 3 to 4 minutes each side. Remove chicken to a plate or platter.
<br>step 3: Deglaze skillet with wine and broth 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 skillet with juices.
<br>step 4: Cover skillet and simmer gently for 20 to 30 minutes, or until chicken is cooked through (no longer pink inside), turning frequently.
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Ingredients
- 4 skinless, boneless chicken breast halves
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- ½ teaspoon seasoned salt
- 3 tablespoons all-purpose flour
- 3 tablespoons water
- 1 cup white wine
- 1 cup chicken broth
- 2 teaspoons chopped Italian herbs

Directions
step 1: 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.
step 2: Heat 1 tablespoon oil in a large skillet over high heat. Add chicken and brown for 3 to 4 minutes each side. Remove chicken to a plate or platter.
step 3: Deglaze skillet with wine and broth 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 skillet with juices.
step 4: Cover skillet and simmer gently for 20 to 30 minutes, or until chicken is cooked through (no longer pink inside), turning frequently.

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