Chicken, Skillet-Roasted Chicken Breasts with Lemon-Herb Sauce

By unionmaid

Ingredients

• CHICKEN
• 1/2 cup yellow cornmeal
• 1 tablespoon cornstarch
• 4 (10-ounce) bone-in, skin-on split chicken breasts, trimmed, skin removed, and brined if desired
• Salt and Pepper
• 2 tablespoons canola Oil
• LEMON-HERB SAUCE
• 1 teaspoon canola oil
• 1 shallot, minced
• 1 teaspoon all-purpose flour
• 3/4 cup low-sodium chicken broth
• 1 tablespoon lemon juice
• 1 tablespoon minced fresh parsley
• 1 tablespoon minced fresh chives
• 1 tablespoon unsalted butter, chilled
• Salt and Pepper

Details

Servings 4

Preparation

Step 1

1. FOR THE CHICKEN: Adjust an oven rack to the lower position and heat the oven to 450 degrees. Whisk the cornmeal and cornstarch together in a shallow dish. Pat the chicken dry with paper towels and season with salt and pepper. Press the skinned side of the chicken into the cornmeal mixture to coat.

2. Heat the oil in 12 – inch ovenproof skillet over medium-high heat until just smoking. Brown the chicken well on both sides, 8 to 10 minutes.

3. Flip the chicken skinned-side down. Transfer the skillet to the oven and cook until the chicken registers 160 to 165 degrees on an instant-read thermometer, 15 to 18 minutes.

4. Using potholders, remove the skillet from the oven. Transfer the chicken to a platter, tent loosely with aluminum foil and let rest for five minutes.

5. FOR THE SAUCE: Meanwhile, heat the oil in a small saucepan over medium heat until shimmering. Add the shallot and cook until softened, about 2 minutes. Stir in the flour and cook for 30 seconds. Whisk in the broth and accumulated chicken juice and simmer until slightly thickened and has reduced to ½ cup, 2 to 3 minutes.

6. Off the heat, stir in the lemon juice, parsley, chives, and butter and season with salt and pepper to taste. Spoon the sauce over the chicken and serve.