So our weekend ritual includes watching The Kitchen (on Food Network) while drinking coffee and getting ready for the day. On this episode the hosts were showing some of their Chef tricks to make great food easy. Geoffrey Zakarian had tips on making a pan sauce that looked awesome so of course I had to try this. The sauce only takes a minute or two and is seriously tasty!!First preheat the oven to 450 degrees to roast the chicken. Be sure to salt and pepper the chicken before cooking. That is all the seasoning you need here.Nest step is to heat some oil in an oven proof pan over med-high heat. When good and hot place the chicken in the pan and cook for about 6 minutes, until golden brown. Flip the chicken and place in the oven.Your chicken will come out golden brown. Cook for 7-12 minutes, until internal temp hits 155. The chicken will finish cooking while you make the sauce. Remove the chicken from the pan and place on a cutting board. Return the pan to the stove over med-high heat. You want the pan to be HOT to make the sauce. (coming out of a 450 degree oven helps:)While the chicken is in the oven, gather all the goodies for the sauce. I used basil, shallots, salt, pepper, white wine, chicken broth and butter.First toss in the shallots and cook for about 45 seconds. It won’t take long since the pan is good and hot. Next add the salt and pepper and give it a quick stir. Pour in some wine (about 1/2 cup) to deglaze the pan. Be sure to scrape all the bits from the bottom of the pan. Add the fresh basil and stir, about 20 seconds. Pour in some stock, again about half a cup. You do not want to add too much liquid or you will spend time cooking it down.
Add juice from one lemon and 2 T of butter. Cook and stir until thickened a bit then pour it over the chicken. You now have great supper in less than an hour. We served this up with a side of mixed greens. Cheers!!
For the Chicken
2 chicken breasts
2 T oil
Preheat oven to 450 degrees. Add oil to oven proof pan and heat to medium high.
Add chicken (skin side down,if not skinles) and cook for 6 minutes
Flip chicken and put in oven. Cook 7-12 minutes, until internal temp hits 155 degrees.
Remove to cutting board to rest while making the sauce
For the sauce
1/2 cup white wine
1/2 cup chicken broth
2 T fresh basil, parsley or thyme
2 T butter
Place pan on stove over med-high heat. Add shallots and cook about 45 seconds
Add salt and pepper and give a quick stir
Add wine to deglaze pan, be sure to scrape all bits from the bottom of the pan
Add fresh herbs and cook about 20 seconds
Add stock and lemon juice, stirring
Add butter and cook down to desired consistency