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.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at bluejeanchef.com.
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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