Chicken De Pana Recipe

A silky white wine reduction and tender pounded chicken elevate this chicken de pana to a sophisticated favorite you’ll always want at the heart of your weeknight dinner table. It’s delicious with creamy mashed potatoes, buttery rice, steamed asparagus, a glass of chilled Sauvignon Blanc; in fact most things.

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Chicken De Pana Recipe Ingredients

• 3 large chicken breasts (pounded flat to 1/4 inch)
• 1 cup all-purpose flour
• 1 tablespoon dried parsley
• 1 large egg, beaten
• Salt and black pepper, to taste
• 3 tablespoons butter (for frying)
• 2-3 extra tablespoons cold butter (for the sauce)
• 3 tablespoons white wine (dry)
• 3 tablespoons white wine vinegar
• 3 tablespoons chicken broth
• 1 shallot, finely diced

How To Make Chicken De Pana Recipe

1. Pound the chicken: Start by preparing the chicken breasts for even cooking. Lay them flat on a cutting board, cover with plastic wrap, and use a meat mallet or a heavy pan to hit them until they are an even 1/4 inch thick. This ensures the chicken cooks quickly and remains tender throughout. Season both sides with salt and black pepper.
2. Dredge the cutlets: Set up your coating station. In one shallow bowl, whisk the egg. In another bowl, mix the flour and dried parsley. Dip each piece of chicken into the beaten egg, letting any excess drip off, then coat it thoroughly in the flour mixture. Press the flour in well with your hands to ensure a solid coating.
3. Pan-fry until golden: Melt 3 tablespoons of butter in a large skillet over a medium-high heat. Once the butter is bubbling, add the chicken. Cook for about 4 minutes per side until the exterior is a beautiful golden brown. Lower the heat slightly and continue to cook for another 5 to 7 minutes until the chicken is fully cooked through. Remove the chicken from the pan and keep it warm.
4. Reduce the sauce base: In a separate small saucepan, combine the white wine, white wine vinegar, chicken broth, and the diced shallots. Bring the mixture to a boil over medium heat and let it simmer until the liquid has reduced by half. The sauce should become concentrated and smell sharp and sophisticated.
5. Whisk in the butter: Turn off the heat under the saucepan. Add the extra pats of cold butter one at a time, whisking constantly. Do not rush this step; the slow addition of cold butter is what creates a smooth, silky, and emulsified “beurre blanc” style sauce.
6. Serve and enjoy: Plate the golden chicken cutlets and spoon the warm, buttery sauce generously over the top. Serve immediately with mashed potatoes, rice, or your favorite side dish.

Recipe Tips

• Pounding for Success: Don’t skip the pounding step! Making the chicken uniform in thickness prevents the thin edges from drying out while the center finishes cooking.
• The Emulsion Secret: When whisking butter into the sauce, the pan must be off the heat. If the sauce is boiling when you add the butter, the fat will separate and you’ll lose that creamy, professional finish.
• Dry Wine Choice: Use a dry white wine like Pinot Grigio or Sauvignon Blanc. Avoid sweet wines, as the sugar will clash with the sharp vinegar and savory shallots.
• Flour Press: When dredging, really press the flour into the egg-washed chicken. This creates a slightly thicker crust that holds onto the sauce much better.

What To Serve With Chicken De Pana Recipe?

This Chicken De Pana Recipe is a refined, savory meal that needs a soft or fresh pairing! A mound of Garlic Mashed Potatoes is the quintessential choice for soaking up the tangy wine sauce. For a lighter touch, a side of Lemon Butter Asparagus adds a lovely green crunch that pairs perfectly with the shallots! A side of Wild Rice Pilaf or a glass of Chilled Sauvignon Blanc pairs wonderfully with the vinegar and white wine notes.

How To Store Chicken De Pana Recipe

• Refrigerate: Store leftovers in an airtight container for up to 3 days. It is best to store the sauce and chicken separately if possible to prevent the breading from getting soggy.
• Reheat: To maintain the texture of the chicken, reheat in a 350°F oven for 8 minutes. Warm the sauce gently in a small pan over low heat, adding a tiny splash of broth if it has thickened too much.
• Avoid Freezing: The butter-based sauce does not freeze well, as it will break and lose its silky texture upon thawing.

Chicken De Pana Recipe Nutrition Facts

• Calories: 480 kcal (per serving)
• Total Fat: 24 g
• Saturated Fat: 14 g
• Cholesterol: 165 mg
• Sodium: 540 mg
• Total Carbohydrates: 22 g
• Protein: 38 g
• Fiber: 1 g

Nutrition information is estimated and may vary based on ingredients used.

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