A Winner of a Chicken Dinner
As a follow-up to our blog post on pan-seared steak, and for the folks who are more inclined to have chicken for dinner, this is for YOU!
In this episode, we feature the pan-seared chicken breast and a garlic-rosemary pan sauce. If you watch closely, you’ll see that the elements and techniques for this chicken recipe are almost exactly the same as the methods for the steak recipe. In fact, it’s DESIGNED to be similar – once you master the basic techniques, you can apply them to virtually anything as long as you understand heat management and flavor profile. And those two foundations of cooking only come with experience – the more you cook and taste your own food, the more you’ll figure out where to add a little here, push it a little there… you’ll be on your way to eventually cooking WITHOUT recipes!
Here’s a great base recipe to follow and make your own.
Pan-seared Chicken Breast with Garlic-Rosemary Pan Sauce
1 tablespoon unsalted butter, chilled
1 tablespoon all-purpose flour
2 half chicken breasts, boneless, skin-on
Kosher salt and freshly ground black pepper
2 tablespoons grapeseed oil
2 cloves garlic, peeled and smashed
1 ½ cups low-sodium chicken stock
1 sprig fresh rosemary
1 teaspoon freshly squeezed lemon juice (optional)
Pre-heat the oven to 350°F.
Make a beurre manié: In a small bowl, use your fingers to rub together the butter and flour until it forms a paste. Roll the paste together into a ball and wrap with plastic wrap. Refrigerate until ready to use.
Sear the chicken breasts: Take the chicken breasts out of the fridge, unwrap and set them on a large plate. Generously sprinkle both sides with salt and pepper and set aside until they come to room temperature, about 30 minutes, before cooking.
Heat a medium-sized sauté pan over medium-high flame and add the grapeseed oil. When you see the oil shimmering, place the chicken breasts in the middle of the pan, skin-side down and sear for 4 minutes. Check after 4 minutes – if the skin is still sticking to the pan, leave it alone. It’s not ready to be flipped yet. If the chicken lifts up with no problem, check the color – the skin should be golden and crispy. Flip the breasts to the other side and sear for another 4 minutes.
Transfer the entire pan to the oven and roast for another 7 minutes, or until an instant-read thermometer inserted into the thickest part of the breast reads 165°. Remove the breasts from the pan to a clean plate and tent with foil to rest. In the time it takes for the breasts to rest, you can make a tasty pan sauce with the pan drippings that are left in the pan!
Make the Pan Sauce: Pour off all but 1 tablespoon of oil from the pan and return the pan to medium-flame. Add the garlic and sauté for a few seconds until it is fragrant. Pour a small amount of chicken stock in the pan and use a wooden spoon to rub and scrape up the hardened pan drippings from the bottom of the pan. This step not only cleans the pan, but also dissolves the pan drippings (or fond) back into the sauce, boosting the sauce’s flavor. Add the remainder of the chicken stock and rosemary and increase the heat to high. Bring the sauce to a boil and then lower the heat to simmer. Simmer for 3 minutes or until the sauce has reduced by a third. Turn off the heat and swirl in the butter and flour mixture, gently stirring to melt the butter. As the butter melts, the sauce will thicken slightly. Remove the garlic and rosemary or strain the sauce. Taste and add any additional salt and pepper, if needed. Stir in a couple of drops of lemon juice if you feel the sauce needs some acidity. Keep warm.
To serve, slice the chicken breasts into 1-inch thick slices across the grain and drizzle the sauce over. Serve hot with a side of pasta tossed with minced garlic, parsley and red pepper flakes, and some vegetables, like blanched peas.
As always, you can check out the video collections on our Vimeo Channel!