Ingredients
- 4 boneless, skinless chicken breasts
- 1/2 tsp Kosher salt
- 1 TBS vegetable oil
- 1 TBS flour
- 1 tsp cornstarch
- 2 TBS melted butter
- 2-4 TBS minced shallot
- 1 tsp flour
- 1 cup chicken broth
- 1 TBS lemon juice
- 1 TBS chopped chives
- 1 TBS butter
Preparation
Step 1
1. With a fork poke several holes in thicker ends of chicken breasts and rub with kosher salt.
2. Heat oil in regular skillet over medium heat until just smoking. While oil heats make a slurry of 1 TBS flour, cornstarch and 2 TBS melted butter - brush on breasts. Cook in hot oil 3-4" per side until lightly browned.
3. Place browned breasts in 13x9 pan, cover with foil and bake at 275 degrees for 30-40 minutes or until chicken registers 145-150 on meat thermometer
4. While chicken bakes, reduce heat under skillet, add shallot and cook until softened. Add 1 tsp flour, stir to combine. Whisk in chicken broth slowly, and bring to simmer. Reduce to 3/4 cup (about 5"). Add chicken juices, lemon juice, chives and stir in softened butter. Spoon sauce over breasts