Main Dishes

Pan Roasted Chicken Recipe with Ginger Ale Pan Sauce

Donna Kelly
March 04, 2014
32

Many pan roasted chicken recipes call for skin-on chicken and then direct you to sear the chicken and roast it in the oven. I used bone-in skinless chicken, dusted it with a flour mixture, seared over medium heat but then I “roasted” the chicken by keeping the heat medium and putting a cover on the skillet. The chicken was perfectly cooked, and the sauce is a revelation. A new go-to chicken recipe ~ don’tcha love it when that happens?

8
4 skinless chicken thighs (or 2 skinless chicken breasts cut in half and pounded slightly to flatten)
2 teaspoons salt
1/2 cup flour (use your fave)
1 tablespoon paprika
1 teaspoon garlic powder
1 teaspoon onion powder
2 tablespoons vegetable oil

1 cup ginger ale (NOT diet)

1 tablespoon spicy brown mustard (or other favorite mustard)
3 tablespoons white wine vinegar
1 tablespoon cream
1 teaspoon cayenne pepper sauce

Salt and pepper to taste
Sprinkle both sides of chicken thighs with salt and let chicken come to room temperature – 30 to 60 minutes on your counter top should do it. Mix together the flour, paprika, garlic powder and onion powder...
See the full directions on my site
Nutritions

Calories
105

Sodium
620mg
25% DV

Fat
7g
11% DV

Protein
4g
8% DV

Carbs
10g
3% DV

Fiber
1g
4% DV
ChickenDinnerPan Fried

Similar Recipes

Banana Cream Cheesecake Recipe

13

Blueberry Cheesecake Pudding Poke Cake Recipe

One Pan Garlic Sausage and Vegetables Recipe

Cheesesteak Crescent Braid Recipe

2184

Try a new beef recipe with our Cheesesteak Crescent Braid Recipe. It is packed with cheese, cooked steak, peppers, onions and cooked to perfection.  This is our take on a Philly Cheesesteak Braid and it makes for a great crescent dough recipe. I will often buy them when they are on sale and pull the ...

The post Cheesesteak Crescent Braid Recipe appeared first on Six Sisters' Stuff.