Pan Seared Chicken Breasts | Blue Jean Chef - Meredith Laurence
Pan seared chicken breasts with sherry cream pan sauce is an easy way to make an elegant dinner with ingredients you probably already have in your kitchen.
Ingredients
- 4 5-ounce boneless, skinless chicken breasts
- salt and freshly ground black pepper
- olive oil
- 2 teaspoons butter
- 1 shallot (minced)
- 2 sprigs fresh thyme
- 2 cups dry sherry
- 1 cup chicken stock
- 3/4 cup heavy cream
- 1 tablespoon fresh thyme leaves
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