Another one of the more simple meals. This is simply a chicken breast, grilled in a Grillers pan, and then the pan deglazed at the end to create a very quick sauce.

  • 2 Boneless skinless chicken breasts (~1 pound), cut into even medallions or evenly sized pieces of choice. Don’t worry, we’ll add some fat to this.
  • Onion powder, garlic powder, salt and pepper
  • 2 TBSP coconut oil
  • 4 TBSP or so of Grass-fed salted butter
  • 2 oz dry white wine
  • 3 TBSP heavy whipping cream
  • 1/2 tsp ground sage
  1. Toss the chicken pieces in the dry seasonings
  2. Heat a Grillers pan on the stove top with the coconut oil over medium high-heat. NOTE: If all chicken won’t fit in the pan in a single uncrowded layer, make this in 2 batches and just use half the oil and butter for the first batch
  3. Once oil is melted, add 2 TBSP of butter
  4. Place the chicken pieces on the grill
  5. Once you can see the white around the edges and showing on the top layer, flip the chicken over piece by piece. Add the rest of the butter around the pan.
  6. Cook until done, 165 F internally, or until firm to the touch and juices are running clear in the pan
  7. Move the chicken out of the pan to rest.
  8. Deglaze the pan over medium heat by adding the wine to the pan. It should sizzle. Move the pan back and forth to spread the wine. Scrape the pan with a firm silicone spatula to get any black flavor chunks into the sauce.
  9. Allow this to sit in the pan for a minute or so
  10. Move the hot liquid to a small bowl. Add in whipping cream and sage. Stir. Sauce complete.
  11. Serve sauce over chicken, or dip chicken in sauce.