Looking for a quick and fresh take on dinner? Try this one skillet chicken with a homemade herbed pan sauce made from rosemary and fresh parsley.

Skillet Chicken with Herbed Pan Sauce

Pat chicken dry with paper towels.Place one chicken breast on a cutting board. Using a sharp knife with its edge parallel to the cutting board, cut chicken horizontally to form two thin pieces. Repeat with remaining chicken breast.

Place chicken, one piece at a time, between two pieces of plastic wrap. Using the flat side of a meat mallet, flatten chicken to 1/4-inch-thick. Season with salt and pepper.

Heat oil in a large nonstick skillet over medium-high heat. Cook chicken for 4 to 6 minutes or until done (165 degrees), turning once halfway through. Remove chicken from pan; set aside.

Add shallots and garlic to the same skillet. Cook over medium heat for 3 to 4 minutes or until softened, stirring occasionally. Remove skillet from heat; add chicken broth and wine. Return skillet to heat and cook over medium-high heat, scraping up any browned bits from skillet. Add 1 teaspoon rosemary. Cook and stir for 3 minutes or until sauce is slightly reduced.

Whisk flour and milk together in a small bowl until well combined; add to broth mixture. Cook and whisk for 1 to 2 minutes or until thickened. Return chicken to skillet and heat through. Garnish with parsley and rosemary sprigs, if desired. Serve chicken and sauce over rice, if desired.