Ingredients
Scale
- 3 tablespoons olive oil
- 1 1/2 pounds boneless skinless chicken breasts, pounded to even thickness (4 breasts)
- 1–2 teaspoons 21 Salute Seasoning or poultry seasoning
- 1 teaspoon kosher salt, or to taste
- 1 teaspoon freshly ground black pepper, or to taste
- 1/2 cup white wine or chicken broth, as needed
- 3 tablespoons unsalted butter
- 1 tablespoon garlic, finely minced
- 2 teaspoons fresh parsley, optional for garnish
Instructions
- Heat olive oil in a large skillet over medium-high heat. Add chicken breasts and season evenly with 21 Salute, salt, and pepper. Cook undisturbed for 5 minutes until medium golden on the first side, flipping and cooking another 5 minutes until fully cooked.
- Remove chicken to a plate to rest.
- Deglaze the skillet with white wine or broth, allowing it to bubble and steam briefly.
- Add butter and melt, stirring continuously for 1 minute. Add garlic and cook until fragrant, about 1 minute.
- Turn off the heat and return chicken to the skillet, spooning garlic butter sauce over the chicken. Garnish with parsley and serve immediately.
Notes
- White wine adds flavor; alcohol cooks off, leaving a rich taste. Broth can be substituted if preferred.
- Store leftovers in an airtight container in the refrigerator for up to 5 days or freeze for up to 4 months.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American