Ranch Chicken
Ranch Chicken combines lightly breaded chicken breasts, pan-fried in olive oil, and drizzled with a creamy ranch sauce.
Servings 4 servings
Calories 377kcal
Ingredients
Chicken Cutlets
- 4 chicken cutlets
- ¼ cup all-purpose flour
- 1 teaspoon dried Italian seasoning
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- 1½ tablespoons olive oil
Ranch Sauce
- 2 tablespoons butter
- 4 cloves garlic, minced
- ½ cup dry white wine
- 1 cup low-sodium chicken broth -3
- 2-3 teaspoons ranch seasoning
- 1 cup heavy cream, room temperature
- chopped fresh dill or parsley
Instructions
- Whisk the flour, Italian seasoning, salt, and black pepper in a wide shallow bowl. Dredge the chicken breasts in the flour mixture
- Heat the olive oil in a large skillet over medium heat. Fry the chicken breasts in the oil for 3-5 minutes on each side or until golden brown and cooked through. Plate them and keep them in the oven on warm or about 200 degrees.
- Melt the butter in the skillet over medium-low heat. Add the garlic and cook for a minute, while stirring.
- Stir in the wine and reduce it by half. Whisk in the chicken broth and ranch seasoning, and simmer for about 5 minutes. Whisk in the cream slowly and simmer until reduced by half.
- Add the chicken back to the skillet and warm for 2-3 minutes. Spoon the sauce over the top.
Nutrition
Calories: 377kcal | Carbohydrates: 12g | Protein: 4g | Fat: 33g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.2g | Cholesterol: 83mg | Sodium: 889mg | Potassium: 164mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1060IU | Vitamin C: 1mg | Calcium: 62mg | Iron: 1mg