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Chicken with Herb Pan Sauce

Chicken with Herb Pan Sauce

Make a quick, fresh herb pan sauce right in the skillet after cooking chicken, then drizzle over chicken, rice or potatoes.

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Serves 4

Prep time 10 min.

Cook time 15 min.

Ingredients

  • 4 boneless, skinless chicken breasts halves (about 2 lbs.)
  • Salt and freshly ground black pepper, to taste
  • 1 Tbsp. olive oil
  • 1 cup College Inn® Chicken Stock
  • 1 Tbsp. cornstarch
  • 2 Tbsp. cold unsalted butter
  • 1/4 cup coarsely chopped fresh parsley

Directions

  1. Season chicken with salt and pepper. Heat oil in a large skillet over medium-high heat. Add chicken and cook about 4 to 5 minutes per side until no longer pink inside and internal temperature reaches 165°F. Remove chicken and set aside.
  2. Whisk together stock and cornstarch in a small bowl. Add to skillet and bring to a full simmer, whisking occasionally.
  3. Remove from heat and whisk in butter until melted. Stir in parsley. Serve sauce over chicken.

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