Serves: Makes 4 servings
- 4 chicken breasts, skin on
- Kosher salt and freshly ground black pepper
- 3 tablespoons unsalted butter
- 1 teaspoon fresh thyme, chopped
- 1 teaspoon fresh sage, chopped
- 1 teaspoon fresh parsley, chopped
- 1 teaspoon fresh tarragon, chopped
- 1 cup white wine
- ¾ cup chicken stock
- ¼ cup heavy cream
Procedures:For this rustic classic, use one pan to beautifully sear your chicken and create a flavorful herbed sauce.
Preheat oven to 400°F. Season chicken on both sides with salt and pepper. Heat a stainless steel pan over high heat with just enough oil to coat the pan. Sear the chicken skin side down for 1 minute. Fip chicken over. Add in butter and baste. Transfer the pan to the oven and allow to roast until chicken is 165°F, about 10 to 12 minutes.
Remove chicken from pan and let rest skin side up so it stays nice and crisp. Place the pan on medium high heat. Add the white wine and chicken stock. Deglaze the pan scraping up the brown bits with a wooden spoon. Allow stock to reduce by half. Add cream and herbs and simmer 1 minute. Slice chicken and serve with pan sauce.