CHICKEN BREASTS
About this recipe
bingingwithbabish's CHICKEN BREASTS: Chicken breasts: one of the most perplexing pieces of poultry for a new chef in the kitchen. Here’s the Basics on how to make juicy, tender, flavorful, and crispy chicken breasts with a rich, lemony pan sauce.
Ingredients
- 3 1/2 1b chicken
- 2 tbsp virgin olive oil
- 1 medium shallot, finely chopped
- 1/4 cup sherry or white wine
- 1/2 cup chicken stock
- 1 tsp fresh thyme
- 1 tsp fresh sage
- 2 tbsp butter
- 1 tbsp lemon juice
- kosher salt, to taste(optional)
- black pepper, to taste(optional)
Instructions
- 1
For the Chicken Break Down
- 2
Remove the wings: Spread each wing wide, slice through the skin to the joint, break it open, and separate. - 3 ½ 1b chicken
- 3
Remove the spring: With kitchen shears, cut along each side of the spine to remove. Set aside for stock-making. - 3 ½ 1b chicken
- 4
Spatchcock: Make a small cut along the breastbone to crack it open. This makes it easier to break down the bird. - 3 ½ 1b chicken
- 5
Thigh and drumstick: Slice down along the breast to remove thigh and drumstick as one piece. Separate the drumstick from the thigh by cutting through the joint. - 3 ½ 1b chicken
- 6
Halve the breasts: Press your knife down the breastbone to cut the breast in half. You should have two bone-in, skin-on chicken breasts. - 3 ½ 1b chicken
- 7
For the Cooking
- 8
Season the chicken breasts with salt and pepper - 3 ½ 1b chicken - kosher salt to taste - black pepper to taste
- 9
Add oil to the skillet and heat over medium high heat. - 2 tbsp virgin olive oil
- 10
Place the chicken breasts skin-side down in the skillet and sear until the skin is golden brown and crispy, about 3-4 minutes. - 3 ½ 1b chicken
- 11
Flip the chicken and transfer the skillet to the oven for 10-15 minutes, or until the chicken reaches an internal temperature of 160°F - 3 ½ 1b chicken
- 12
For the Pan Sauce
- 13
Return the skillet to medium heat and add shallots. Cook until soft and fragrant. - 1 medium shallot finely chopped
- 14
Pour in sherry or wine, scraping up the brown bits. - ¼ cup sherry or white wine
- 15
Add chicken stock, thyme, and sage, reducing until syrupy. - ½ cup chicken stock - 1 tsp fresh thyme - 1 tsp fresh sage
- 16
Add butter, melting into the sauce, and finish with a squeeze of fresh lemon juice. - 2 tbsp butter - 1 tbsp lemon juice
- 17
Serve: Slice the chicken breast against the grain into medallions, keeping the crispy skin intact and arrange the chicken on a plate, pouring over the pan sauce.