Serves 4

Prep time 5 mins

Cook time 20 mins


1/2 cup water

2 tsp. College Inn® Savory Infusions Herb Roasted Chicken Base

2 Tbsp. vegetable oil

1 to 1 1/4 lb. boneless, skinless chicken breast halves (2 large), patted dry

1 Tbsp. butter


  1. Whisk together water and Savory Infusions; set aside. Heat oil in a stainless-steel skillet over medium-high heat.

  2. Add chicken and cook about 7 minutes without turning over until deep golden brown. Flip chicken; cook another 7 to 8 minutes or until no longer pink inside and reaches an internal temperature of 165°F in the thickest part. Remove chicken to a plate; cover with foil to keep warm.

  3. Carefully add water-Savory Infusions mixture to skillet and scrape up the browned bits from the bottom of the skillet with a wooden spoon. Simmer about 30 seconds until sauce is slightly thickened. Whisk in butter until melted and well incorporated. To serve, spoon sauce over sliced chicken. 



Try These Other Delicious Recipes

View All Recipes

Pan Steak & Mushroom Gravy

Cook Time: 25 mins

View Recipe

Seasoned Roasted Potatoes

Cook Time: 35 mins

View Recipe

Beef Satay with Peanut Sauce

Cook Time: 10 mins

View Recipe