Pan-Seared Chicken Breast With Rich Pan Sauce

• 4 (6-ounce) skinless, boneless chicken breast halves
• 1/2 teaspoon freshly ground black pepper, divided
• 3/8 teaspoon kosher salt, divided
• 4 teaspoons olive oil, divided
• 1 tablespoon grated onion
• 1 teaspoon minced garlic
• 1 1/2 teaspoons all-purpose flour
• 1/4 cup dry white wine
• 3/4 cup unsalted chicken stock (such as Swanson)
• 1 tablespoon butter
• 1/4 teaspoon sugar
• 1 tablespoon chopped fresh flat-leaf parsley

1. Let chicken stand at room temperature for 20 minutes. Sprinkle chicken with 1/4 teaspoon pepper and 1/4 teaspoon salt. Heat a large stainless steel skillet over medium-high heat. Add 1 tablespoon oil; swirl to coat. Add chicken to pan, rounded side down; cook 5 minutes. Turn chicken over; reduce heat to medium, and cook 5 minutes or until done. Remove chicken from pan; let stand 5 minutes.
2. Add remaining 1 teaspoon oil, onion, and garlic to pan; saute 1 minute. Add flour; saute 30 seconds. Add wine to pan; cook 30 seconds or until liquid almost evaporates, stirring constantly. Stir in stock; bring to a boil, scraping pan to loosen browned bits. Reduce heat to medium-low; simmer 3 minutes or until reduced to 1/2 cup, stirring occasionally. Remove pan from heat; stir in remaining 1/4 teaspoon pepper, remaining 1/8 teaspoon salt, butter, and sugar. Sprinkle with parsley.
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skinless, freshly ground black pepper, kosher salt, olive oil, onion, garlic, flour, white wine, chicken, butter, sugar, parsley

Taken from www.myrecipes.com/recipe/pan-seared-chicken-breast (may not work)