Pan Seared Chicken Breast

Instructions

1. Season the chicken breast liberally with salt and pepper.
2. In a large skillet, heat the oil over medium-high heat. Sear the chicken breasts, top side down until the chicken releases easily from the pan, about 4 minutes. Flip the chicken and sear for another minute. Add the white wine, onion, garlic, and fresh thyme leaves. Reduce the heat to medium-low, cover the pan and cook until the chicken reaches an internal temperature of 165ºF, about 10 minutes. Flip the chicken once or twice during cooking to ensure it cooks through evenly. Remove the cooked chicken fro the skillet.
3. In a small bowl, whisk together the flour with the water. While whisking, add it to the pan juices. Whisk the gravy until it reaches your desired consistency.
4. Serve the gravy over cooked chicken immediately or store in the refrigerator for up to 3 days.