Pan-Seared Chicken Breasts With Lemon And Chive Pan Sauce

Submitted by: admin on April 2, 2020

Serves 4

Ingredients

CHICKEN
4 (6- to 8-ounce) boneless, skinless chicken breasts, trimmed
2 teaspoons kosher salt
1 tablespoon vegetable oil
2 tablespoons unsalted butter, melted
1 tablespoon all-purpose flour
1 teaspoon cornstarch
1⁄2 teaspoon pepper
PAN SAUCE
1 shallot, minced
1 teaspoon all-purpose flour
1 cup low-sodium chicken broth
1 tablespoon lemon juice
1 tablespoon minced fresh chives
1 tablespoon unsalted butter, chilled
Salt and pepper

Instructions

  1. FOR THE CHICKEN: Adjust oven rack to lower-middle position and heat oven to 275 degrees. Using fork, poke thickest half of breasts 5 to 6 times and sprinkle with 1⁄2 teaspoon salt. Transfer breasts, skinned side down, to 13 by 9-inch baking dish and cover tightly with aluminum foil. Bake until breasts register 145 to 150 degrees, 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 just smoking. While skillet is heating, whisk butter, flour, cornstarch, and pepper together in bowl. Lightly brush top of chicken with half of butter mixture. Place chicken in skillet, coated side down, and cook until browned, about 4 minutes. While chicken browns, brush with remaining butter mixture. Flip chicken, reduce heat to medium, and cook until second side is browned and chicken registers 160 degrees, 3 to 4 minutes. Transfer chicken to large plate and let rest while preparing sauce (if not making pan sauce, let chicken rest for 5 minutes before serving).
  3. FOR THE PAN SAUCE: Add shallot to now-empty skillet and cook over medium heat until softened, about 2 minutes. Add flour and cook, stirring constantly, for 30 seconds. Slowly whisk in broth, scraping up any browned bits. Bring to vigorous simmer and cook until reduced to 3⁄4 cup, 3 to 5 minutes. Stir in any accumulated chicken juices; return to simmer and cook for 30 seconds. Off heat, whisk in lemon juice, chives, and butter. Season with salt and pepper to taste. Pour sauce over chicken and serve immediately.

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