Step by step

Method

7 steps

1. 1

   Combine the onion powder, basil, oregano, pepper, paprika, and mustard powder. Measure the broth, wine, butter, garlic, thyme, parsley, and lemon before you start.

2. 2

   Cut the chicken into 1-inch cubes and pat it completely dry. Season with salt and the spice mixture. Dry chicken browns better and is less likely to steam in the skillet.

3. 3

   Heat the olive oil in a large skillet over medium-high heat. Sear the chicken in batches, turning to brown all sides, about 5 minutes total. Transfer the cooked pieces to a plate.

4. 4

   Turn off the heat and pour in the wine, broth, and seasoned salt. Return the heat to medium and scrape the browned bits from the pan. Simmer 8–10 minutes, until the liquid is reduced by half and no alcohol smell remains.

5. 5

   Lower the heat to medium-low. Add the butter, garlic, and thyme and simmer gently for 1–2 minutes, just until the garlic smells sweet and the butter is foamy.

6. 6

   Return the chicken and any plate juices to the skillet. Add the parsley and toss for 2–3 minutes, until hot and the thickest piece reaches 165°F.

7. 7

   Squeeze lemon over the bites and serve with toothpicks, mashed potatoes, or roasted green beans.