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Chicken Breasts with Pan Sauce Recipe

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This recipe for Chicken Breasts with Pan Sauce, by , is from The Rehder Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Donnell Holmes-Carson
Added: Sunday, January 23, 2011

Category:
Category:

Ingredients:  
Ingredients:  
4 boneless, skinless chicken breasts (6 to 8 ounces each), trimmed of excess fat (see note)
2 teaspoons kosher salt or 1 teaspoon table salt
1 tablespoon vegetable oil
2 tablespoons unsalted butter , melted
1 tablespoon unbleached all-purpose flour
1 teaspoon cornstarch
1/2 teaspoon ground black pepper
1 recipe pan sauce , optional

PAN SAUCE
1 medium shallot , minced (about 3 tablespoons)
1 teaspoon unbleached all-purpose flour
1 cup low-sodium chicken broth
1 tablespoon juice from 1 lemon
1 tablespoon minced fresh chives
1 tablespoon unsalted butter , chilled
Table salt and ground black pepper

Directions:
Directions:
1. Adjust oven rack to lower-middle position and heat oven to 275 degrees. Using fork, poke thickest half of each breast 5 to 6 times; evenly sprinkle each breast with teaspoon kosher salt (or teaspoon table salt). Place chicken, skinned side down, in 13 by 9-inch baking dish and cover tightly with foil. Bake until thickest part of breast registers 145 to 150 degrees on instant-read thermometer, 30 to 40 minutes.
2. Remove chicken from oven and transfer, skinned side up, to paper towel-lined plate and pat dry with paper towels. Heat oil in 12-inch skillet over medium-high heat until smoking. While pan is heating, whisk butter, flour, cornstarch, and pepper together in small bowl. Lightly brush top side of chicken with half of butter mixture. Place chicken in skillet, coated side down, and cook until browned, 3 to 4 minutes. While chicken browns, brush with remaining butter mixture. Using tongs, flip chicken, reduce heat to medium, and cook until second side is browned and thickest part of breast registers 160 to 165 degrees on instant-read thermometer, 3 to 4 minutes. Transfer chicken to large plate and let rest while preparing pan sauce (if not making pan sauce, let chicken rest 5 minutes before serving).

PAN SAUCE
Add shallot to now-empty skillet and cook over medium heat until softened, about 2 minutes. Add flour and cook, stirring constantly, 30 seconds. Add broth, increase heat to medium-high, and bring to simmer, scraping pan bottom to loosen browned bits. Simmer rapidly until reduced to cup, 3 to 5 minutes. Stir in any accumulated chicken juices; return to simmer and cook 30 seconds. Off heat, whisk in lemon juice, chives, and butter; season with salt and pepper. Spoon over chicken and serve immediately.

 

 

 

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