Pan-Seared Chicken Breasts

Pan-Seared Chicken Breasts

A boneless, skinless chicken breast that was every bit as flavorful, moist, and tender as its skin-on counterpart.

Prep Time

40

Minutes

Total Time

1:00

Hr:Mins

Makes

4

Servings

salt/pepper
4
boneless skinless chicken breasts
2
tbsp butter
1/4
cup diced shallots
1
tbsp flour
1
tsp flour
1
cup chicken broth
1
tbsp lemon juice
1
tbsp chives
  1. Heat oven to 275 degrees. With a fork put holes into chicken breast (to allow salt to embed into the breast, and remain moist while cooking). *The salting is similar to brine.* Put Chicken into a baking dish (big enough for them to be spread out evenly.
  2. With a fork put holes into chicken breast (to allow salt to embed into the breast, and remain moist while cooking). *The salting is similar to brine.* Put Chicken into a baking dish (big enough for them to be spread out evenly.
  3. Put 2 tsp. of salt on each side of the breast. Cover dish with foil and bake for about 30 min. (chicken should register to 145-150 degrees). It will be white with a slight tint of pink in the middle.
  4. Take chicken out of the oven and place them on a towel to absorb any excess moisture. Meantime, heat your 12" skillet on med-high and drizzle a tbsp of veggie oil.
  5. While skillet is heating, in a small bowl you want to mix together your chicken coating. Melt 2 tbsp butter and add 1 tbsp all purpose flour, 1 tsp cornstarch and 1/2 tsp pepper. Wisk together.
  6. With a brush, apply chicken coating to one side of the chicken and then place coated side of chicken in the pan. Allow 3-4 mins to brown, then apply coating to the remaining side (one facing you) and flip them over. Check chicken after 3-4 mins. (should read 165 degrees)
  7. Meanwhile, dice a shallot (1/2 cup) while second side is cooking.
  8. Once chicken is done, put them on a plate to rest. With the drippings from the chicken in the pan, add your shallots. Let them soft for about a min. Then add a tsp of flour (to help thicken the sauce- it absorbs the fat). Mix together, then add 1 cup chicken broth/stock. Mix well to avoid lumps of flour. Let it reduce for 5 min.
  9. After 5 min. add the resting chicken juice to sauce, 1 tbsp lemon juice, 1 tbsp chives and 1 tbsp butter. Mix together well.
  10. Plate chicken and pour sauce on top.
Makes Servings

Nutrition Information:

1 Serving ()
        Exchanges: Free*Percent Daily Values are based on a 2,000 calorie diet.