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CHICKEN BREASTS

cook:

30 min

Picture for CHICKEN BREASTS

4,719,810 views  Chicken breasts: one of the most perplexing pieces of poultry for a new chef in the kitchen. Here’s the Basics on how to make juicy, tender, flavorful, and crispy chicken breasts with a rich, lemony pan sauce.

2 Servings

US

original

metric

INGREDIENTS

Chicken breasts

Salt

Black Pepper

Oil

Shallots

Sherry

Chicken stock

Freshly chopped thyme

Freshly chopped sage

Butter

Lemon

DIRECTIONS

1.

For the Chicken Breasts

1.

Take your bone in, skin on chicken breasts and season with salt and pepper.

Chicken breasts

Salt

Black Pepper

2.

Place skin-side down in a pan that is on medium-high heat with some olive oil. Get the skin nice and brown, then flip.

Oil

3.

Place in a 400°F oven until internal temperature has reached 160°F.

4.

Remove from pan and set aside to cool.

5.

In the same pan, add a finely minced shallot along with some sherry, chicken stock and minced thyme and sage.

Shallots

Sherry

Chicken stock

Freshly chopped thyme

Freshly chopped sage

6.

Cook it down until it reaches an almost syrupy consistency. Once the liquid has almost entirely evaporated, add butter and a good squeeze of fresh lemon juice.

4 tbsp Butter

Lemon

7.

Whisk until butter is melted and the sauce is thick.

8.

Cut chicken right underneath the breast between the bone and the meat. Slice the chicken widthwise and top with sauce.

9.

Serve and enjoy.

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