Pan-Seared Chicken Breasts

By á-2301

Ingredients

• 4 boneless, skinless chicken breasts
• 2 teaspoons kosher salt
• 1 tablespoon vegetable oil
• 2 tablespoons unsalted butter, melted
• 1 tablespoon flour
• 1 teaspoon cornstarch
• 1/2 black pepper
• PAN SAUCE
• 1 medium shallot, minced
• 1 teaspoon flour
• 1 cup chicken broth
• 1 tablespoon lemon juice
• 1 tablespoon chives
• 1 tablespoon unslated butter, chilled

Details

Servings 4

Preparation

Step 1

Heat oven to 275°. Using fork, poke thickest half of each breast 5 to 6 times; evenly sprinkle each with salt. Place chicken skinned side down in 13 by 9 baking dish and cover tightly with foil. Bake 30 to 40 minutes.

Remove from oven and transfer, skinned side up, to paper towel-lined plate and pat dry with paper towels. Heat oil in 12-inch skillet over medium-high heat until smoking. While pan is heating, whisk butter, flour, cornstarch, and pepper together in small bowl. Lightly brush top side of chicken with half of butter mixture. Place chicken in skillet, coated side down, and cook until browned, 3 to 4 minutes. While chicken browns, brush with remaining butter mixture. Using tongs, flip chicken, reduce heat to medium, and cook until second side is browned. Transfer chicken to plate and let rest while making pan sauce.

Add shallot to skillet and cook over medium heat until soft, about 2 minutes. Add flour and cook, stirring constanly, 30 seconds. Add broth, increase heat to medium-high, and bring to simmer, scraping pan bottom to loosen browned bits. Simmer rapidly until reduced to 3/4 cup, 3 to 5 minutes. Stir in any chicken juices; return to simmer and cook 30 seconds. Off heat, whisk in lemon juice, chives and butter; season with salt and pepper and spoon over chicken.