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. Dust chicken with Seasoning, pan fry in the butter, remove. Deglaze with wine, melt in butter, serve sauce on chicken.
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. 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. 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. Serve – Serve chicken with sauce and sprinkled with parsley. Enjoy!