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I made this dish to teach someone how to make a basic pan sauce.

If you know one pan sauce, I would learn this one. You can use it for date night or to impress a friend. It comes together in 30 minutes or less.

It’s a classic french technique that makes French food so amazing. I added some Orzo and Roasted Asparagus on the side. But, feel free to do roasted potatoes, rice or sautéed spinach instead.

Enjoy!

Pan-Seared Lemon Chicken

Ingredients (for 2-3):

• 1 lb. Chicken breast, about 2 breasts
• 1 Tbsp. Grape seed or vegetable oil 
• 1 garlic clove
• 1/2 lemon
• 1 cup chicken broth
• 1 ½ Tbsp. flour
• 2 Tbsp. Butter
• 1-2 Tbsp. Parsley for garnish 

Directions: 

1. Butterfly or filet the chicken. Or use mallet to pound.
2. Preheat oven to 425 F
3. Start in a saute pan on high heat. Add oil only once pan is hot.
4. Place chicken in hot pan. Brown both sides. Use tongs to turn.
5. Remove chicken once brown and place on a plate. Reserve pan off the heat to make the sauce. 
6. Making the sauce: Once chicken is removed from the pan, add butter and flour and whisk. Cook for 2-3 minutes or until you smell a slight nutty smell. Add the chicken broth and ½ lemon, juiced and continue whisking. Scrape bits with wooden spoon or spatula. Turn heat up and boil until reduced by half and it coats the back of a spoon. Taste for salt and pepper. Add chicken back to the pan with any juices it has accumulated. 
7. To test the chicken doneness, insert a thermometer in the thickest part of the breast to check. The temperature should reach 165 F.
8. Take out chicken, let rest 10 minutes before cutting.
9. Cut against the grain. Spoon sauce over chicken. Finish with herbs.

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Orzo with Parmesan and Basil

Ingredients (serves 4):

• 1 cup uncooked orzo pasta
• 2 cups chicken broth 
• ½ cup grated Parmesan cheese 
• ¼ cup chopped fresh basil

Directions: 

1. In a small to medium saucepan, bring the orzo and chicken broth to a boil. Then, reduce to a simmer. Simmer and stir regularly until all the chicken broth is absorbed, about 12 minutes. 

2. Mix in Parmesan cheese and 1/4 cup chopped basil. Taste, season with salt and pepper if desired.

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Roasted Asparagus and Cherry Tomatoes

Ingredients (for 2-3): 

• 1 lb. asparagus
• 1 pint cherry tomatoes
• 1 Tbsp. olive oil, grapeseed or avocado oil
• Pinch of salt and pepper

Directions: 

1. Preheat oven to 425 F. 
2. Trim the woody ends off the asparagus. 
3. Place trimmed asparagus and cherry tomatoes on a baking tray. Drizzle with oil and sprinkle with salt and pepper. Massage onto veggies. 
4. Place in the oven for 10-15 minutes, or until asparagus turns a brighter green and is tender. Better to undercook them a bit then to overcook them.