Pan-roasted Chicken Breasts with White Wine Herb Sauce
By Sur La Table
Pan-roasted Chicken Breasts with White Wine Herb Sauce
By Sur La Table
Yield/Serves:
Makes 4 servings
- 4 (5-ounce) chicken breasts, bone-in, skin on
- Sea salt and freshly ground black pepper
- 1 tablespoon vegetable oil
- 2 shallots, minced
- 1/4 cup dry white wine
- 1 1/2 cups chicken broth
- 2 tablespoons fresh lemon juice
- 2 tablespoons chopped fresh herbs such as parsley, thyme, rosemary, sage, or oregano
Preheat oven to 400°F degrees.
To prepare the chicken: Pat dry the chicken breasts with paper towels and season with salt and pepper on both sides; set aside.
To cook the chicken: To a large ovenproof skillet set over medium-high heat, add oil. When oil is shimmering, carefully add the chicken breasts and cook until golden brown, about 4 minutes. Using tongs, flip the chicken and transfer the skillet to the oven to roast until an instant-read thermometer inserted into the thickest part registers 165°F, 12 to 14 minutes. Transfer the chicken to a plate and tent with aluminum foil to keep warm, reserving the skillet.
Return the skillet to the stove over medium-high heat, add the shallots and cook until the shallots are tender, about 2 minutes. Add the wine, chicken broth, and lemon juice; use a silicone spatula to scrape up any browned bits from the bottom of the pan. Bring the liquid to a boil and continue to cook until it has reduced by half. Add herbs; taste and adjust seasoning with salt and pepper.
To serve: Place chicken breasts on dinner plates, spoon sauce over the chicken, and serve immediately.
Pan-Roasted Chicken variations:
Boneless, skinless chicken breast or thighs can be substituted in this recipe. Please note that cooking times will be shorter.
No wine? Just omit from recipe or substitute with additional chicken broth
WATCH HOW TO MAKE THE RECIPE HERE»
To prepare the chicken: Pat dry the chicken breasts with paper towels and season with salt and pepper on both sides; set aside.
To cook the chicken: To a large ovenproof skillet set over medium-high heat, add oil. When oil is shimmering, carefully add the chicken breasts and cook until golden brown, about 4 minutes. Using tongs, flip the chicken and transfer the skillet to the oven to roast until an instant-read thermometer inserted into the thickest part registers 165°F, 12 to 14 minutes. Transfer the chicken to a plate and tent with aluminum foil to keep warm, reserving the skillet.
Return the skillet to the stove over medium-high heat, add the shallots and cook until the shallots are tender, about 2 minutes. Add the wine, chicken broth, and lemon juice; use a silicone spatula to scrape up any browned bits from the bottom of the pan. Bring the liquid to a boil and continue to cook until it has reduced by half. Add herbs; taste and adjust seasoning with salt and pepper.
To serve: Place chicken breasts on dinner plates, spoon sauce over the chicken, and serve immediately.
Pan-Roasted Chicken variations:
Boneless, skinless chicken breast or thighs can be substituted in this recipe. Please note that cooking times will be shorter.
No wine? Just omit from recipe or substitute with additional chicken broth
WATCH HOW TO MAKE THE RECIPE HERE»