Recipe Index

Ingredients

• 2 large chicken breasts (8¾ to 10½ oz each), each cut in half horizontally to make 4 steaks
• unsalted butter (1 1/2 tbsp), or 1 1/2 tbsp olive oil, for frying
• 1 tsp paprika
• 1/2 tsp onion powder
• 1/2 tsp garlic powder
• 1/4 tsp ground cumin
• 3/4 tsp kosher salt
• 1/8 tsp black pepper
• 1 1/2 tbsp plain (all-purpose) flour
• 5½ Tbsp dry white wine or low-sodium chicken stock
• unsalted butter (2 tbsp), for the sauce
• 1 tbsp roughly chopped parsley (optional)

Method

1. Mix the paprika, onion powder, garlic powder, cumin, salt, pepper and flour together on a plate. Coat the chicken steaks evenly on both sides, shaking off the excess.
2. Heat the ¾ oz butter or oil in a large skillet over medium-high heat. Cook the chicken for 3 minutes on the first side and about 2 minutes on the second, until golden and just cooked through. Transfer to a plate and rest.
3. Pour the wine or stock into the hot pan and scrape up all the browned bits, letting it bubble for about 1 minute until reduced by half.
4. Turn the heat to low and swirl in the 1 oz butter until it melts into a glossy sauce.
5. Return the chicken and any resting juices to the pan, spoon the sauce over, scatter with parsley if using and serve at once.

Prep: 5 min · Cook: 7 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data