Here's what we call our "fancy but feasible" chicken dinner that comes together in about 30 minutes. The secret is our Herbes de Provence blend, which turns ordinary chicken breasts into something special as they sizzle in the pan. While the chicken rests, that same pan helps you whip up a quick white wine sauce that'll make everyone think you spent hours in the kitchen (we won't tell). Buttered orzo soaks up all that lovely sauce, while green beans almondine adds a fresh crunch and just enough elegance to make a Monday feel like a little celebration. The best part? It all happens in the time it takes to hear about everyone's day.
- by Jessica Hughes
Pan-Seared Chicken with White Wine Sauce, Buttered Orzo, & Green Beans Almondine
- by Jessica Hughes
Pan-Seared Chicken with White Wine Sauce, Buttered Orzo, & Green Beans Almondine
Servings
4
Prep Time
10 minutes
Cook Time
30 minutes
Ingredients
4 Chicken breasts, thin sliced or pounded to even thickness
4 Tbsp Butter, divided
2 Tbsp Olive Oil, divided
2 Tbsp Calicutts Herbes de Provence
2 Shallots, minced
1 C White Wine, like a Sauvignon Blanc
1 C Chicken Stock
½ C Heavy Cream
2 C Orzo
½ - 1 Tbsp Calicutts Salt & Pepper Blend
1 lb French Green Beans
½ C Sliced Almonds
Directions
Put a medium sauce pan filled with water on high heat to boil.
Heat a cast iron skillet over medium high heat with 2 Tbsp butter and 1 Tbsp olive oil. When butter is melted, lay chicken in skillet to sear for 6-7 minutes. While searing sprinkle Herbes de Provence on the chicken. Repeat searing process on opposite side until chicken is to temperature, 165 degrees. Remove chicken from skillet and set aside.
Lower the temperature of the skillet to medium low and add shallots to the pan. Sauté until translucent. Add wine to deglaze the pan and reduce by half to begin sauce.
Add orzo to boiling water and cook per instructions.
When your wine has reduced by half, add stock and reduce by half again. While it reduces, heat another sauté pan over medium heat with almonds to toast until golden brown. You will need to toss or stir regularly to ensure they don’t burn.
When sauce liquid has reduced again, throughly stir in cream, remove from heat, and place chicken breasts back in pan to warm.
Remove almonds from pan and warm remaining olive oil in pan. Add greenbeans and sauté for 3-5 minutes until bright green.
Drain orzo and mix in remaining butter and Salt & Pepper to taste.
To plate, add buttered orzo to plate, top with chicken and sauce. Place greenbeans on the side and top with toasted almonds. Enjoy!
Mushroom & Gruyere Quiche, Mixed Green Salad, and Roasted Potatoes
Salmon en Paillote with Fresh Vegetables and Herbed Couscous