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AKA Pan-Seared Country Crusted Chicken Breast with White Wine Butter Sauce. Ready in 12 minutes, this is one of my go-to chicken breast recipes because it's fast and simple but not-boring, totally delicious and you can make it right now because uses pantry staples! Hope you love it - N x

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My go-to Chicken Breast recipe
AKA Country Crusted Chicken with White Wine Sauce
 
2 large chicken breasts (250–300g / 8–10 oz each), each cut in half horizontally to form 4 steaks (Note 1)
30g / 2 tbsp unsalted butter (or 1 1/2 tbsp olive oil)
 
SAVOURY SEASONED CRUST - mix:
1 tsp paprika, regular/sweet (or smoky)
1/2 tsp each onion & garlic powder
1/4 tsp cumin
3/4 tsp cooking salt / kosher salt (-50% for table salt, +50% for flakes)
1/4 tsp black pepper
1 1/2 tbsp flour, plain/all-purpose, GF
 
BUTTER SAUCE:
1/4 cup dry white wine or chicken stock (low sodium),
30g / 2 tbsp unsalted butter
1 tbsp chopped parsley, optional but recommended
 
1. Coat chicken with seasoning, shake off excess and sear in melted butter on high for 2 1/2 minutes on each side until golden and just cooked through. Remove onto plate.
2. Sauce – Reduce wine in same pan by 75%, then melt butter in.
3. Plate chicken, spoon over sauce, and sprinkle with parsley. Enjoy!