Prep time 5 mins

Cook time 20 mins


1/2 cup water

2 tsp. College Inn® Savory Infusions Herb Roasted Chicken Base

2 Tbsp. vegetable oil

1 to 1 1/4 lb. boneless, skinless chicken breast halves (2 large), patted dry

1 Tbsp. butter


  1. Whisk together water and Savory Infusions; set aside. Heat oil in a stainless-steel skillet over medium-high heat.

  2. Add chicken and cook about 7 minutes without turning over until deep golden brown. Flip chicken; cook another 7 to 8 minutes or until no longer pink inside and reaches an internal temperature of 165°F in the thickest part. Remove chicken to a plate; cover with foil to keep warm.

  3. Carefully add water-Savory Infusions mixture to skillet and scrape up the browned bits from the bottom of the skillet with a wooden spoon. Simmer about 30 seconds until sauce is slightly thickened. Whisk in butter until melted and well incorporated. To serve, spoon sauce over sliced chicken. 



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