My go-to Chicken Breast recipe

Ingredients

• 2 large chicken breasts ((250 - 300g/8 - 10 oz each), each cut in half horizontally to form 4 steaks, no need to pound (Note 1))
• 20g/ 1 1/2 tbsp unsalted butter (or 1 1/2 tbsp olive oil)
• 1 tsp paprika (, regular/sweet (or smoky))
• 1/2 tsp onion powder ((or more garlic))
• 1/2 tsp garlic powder ((or more onion))
• 1/4 tsp cumin ((sub coriander, thyme leaves crushed between fingers, or omit))
• 3/4 tsp cooking salt / kosher salt ((halve for table salt, +50% for flakes))
• 1/8 tsp black pepper
• 1 1/2 tbsp flour (, plain/all-purpose, GF (Note 2))
• 1/3 cup dry white wine ( or chicken stock (low sodium), sub water (Note 3))
• 30g/ 2 tbsp unsalted butter
• 1 tbsp roughly chopped parsley (, optional but recommended)

Steps

1. 1

   Dust chicken with Seasoning, pan fry in the butter, remove. Deglaze with wine, melt in butter, serve sauce on chicken.

2. 2

   Season - Mix the Seasoning ingredients in a bowl. Sprinkle on each side of the chicken, spreading with fingertips to coat evenly, then shake off excess.

3. 3

   Sear - Melt the butter in a large non-stick pan over high heat. Cook chicken for 2 1/2 minutes on each side until deep golden, or until the internal temperature reaches 67C/153F. Remove onto a plate.

4. 4

   Pan sauce - Lower then heat to medium high. Add the wine and simmer rapidly for 1 - 1 1/2 minutes, scraping the pan with a rubber spatula to loosen the golden bits into the sauce, until it's reduced by half. Add the butter and let it melt, mixing well to combine. (Note 4 on sauce amount)

5. 5

   Serve - Serve chicken with sauce and sprinkled with parsley. Enjoy!