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2lbs Chicken Breasts or Tenderloins
1/2 Cup Blackening Seasoning + 1/2 cup for dredging
1 tbsp Kosher Salt
3 tbsp Olive Oil
2 tbsp Butter (unsalted)
1/2 cup Chicken Stock
1/2 cup Red Wine
In a large mixing bowl or a resealable bag, add buttermilk, salt, and chicken. Add 1/2 cup blackening seasoning and mix to combine. Marinate at least 2 hours – but best when done for 24hours.
Preheat oven to 400 degrees if your chicken is particularly thick.
Drain chicken. Dredge or dust with remaining blackening seasoning.
Heat a skillet (preferably cast iron) over medium high heat. Add olive oil, and sear chicken on both sides. Remove from pan and let rest on a plate.
Add wine, broth, and butter to pan and stir to incorporate the crusty bits from the bottom of the pan. Simmer over medium heat. Taste and adjust seasoning to your tastes. You’ll want it thicken a bit so it will lightly coat a spoon.
Return chicken to pan and baste with your pan sauce.
*If your chicken is particularly thick, pop it into the oven for 20-30 minutes with the pan sauce to insure doneness. Raw chicken is bad. Clear juices running out of the chicken = done.