YOUR SOLIN GENERATED RECIPE
Pan-Seared White Wine Chicken with Zesty Green Onions
Pan-seared chicken breasts deglazed with crisp white wine and finished with a bright, zesty green onion sauce for a savory and aromatic dinner.
INGREDIENTS
4 oz chicken breast
1 tbsp olive oil
2 tbsp dry white wine
0.25 cup low-sodium chicken broth
3 whole green onions
2 cloves garlic
1 tbsp fresh lemon juice
0.25 tsp sea salt
0.25 tsp black pepper
1 cup asparagus spears
PREPARATION
Season the chicken breasts evenly on both sides with the sea salt and black pepper.
Heat the olive oil in a large stainless steel or cast iron skillet over medium-high heat until shimmering.
Place the chicken in the skillet and sear for 6 to 7 minutes per side until golden brown and the internal temperature reaches 165 degrees Fahrenheit.
Remove the chicken from the pan and set aside on a plate to rest.
In the same skillet, add the minced garlic and thinly sliced green onions, sautéing for 1 minute until fragrant.
Pour in the dry white wine to deglaze the pan, using a wooden spoon to scrape up any flavorful browned bits from the bottom.
Stir in the chicken broth and lemon juice, then add the asparagus spears to the skillet.
Simmer for 3 to 4 minutes until the sauce has slightly reduced and the asparagus is tender-crisp.
Return the chicken and any accumulated juices to the pan, tossing gently to coat in the zesty sauce before serving.