Main Course
This recipe delivers perfectly juicy pan-seared chicken breasts with a rich, flavorful pan sauce, utilizing classic French techniques like building fond and monter au beurre for an elegant finish.
% GDA = share of an average adult's daily reference intake (2000 kcal).
Values are estimates and may vary.
4Chicken breast
4Shallot
4 cloveGarlic60 mlFresh parsley
480 mlChicken broth
60 mlUnsalted butter
1LemonMise en Place: If using a large chicken breast, butterfly it by slicing horizontally through the thickest part. Pat the chicken breast dry with paper towels. Dice 4 shallot, mince 4 clove garlic, and chop 60 ml fresh parsley. Measure out 480 ml chicken broth and 60 ml unsalted butter. Juice 1 lemon.
4Chicken breast
15 mlKosher salt
10 mlBlack pepperSeason both sides of the chicken breast generously with 15 ml kosher salt and 10 ml black pepper.
90 mlNeutral oilHeat a heavy-bottomed stainless steel sauté pan over medium-high heat. Add 90 ml neutral oil and heat until shimmering with slight wisps of smoke.
4Chicken breastCarefully place the chicken breast into the hot pan, dropping them away from you. Reduce the heat slightly to medium.
4Chicken breastSear the chicken breast for 4-5 minutes per side, or until deeply golden brown and bouncy to the touch. The internal temperature should reach 150-155°F.
4Chicken breastTransfer the cooked chicken breast to a wire rack set over a plate or cutting board to rest for 10 minutes. Reserve any accumulated juices.
90 mlNeutral oilReturn the pan to medium heat. If the pan is dry, add an additional 1 ml neutral oil.
4ShallotAdd the diced shallot to the pan and sauté until softened and lightly browned, about 2-3 minutes.
4 cloveGarlicStir in the minced garlic and sauté for another minute until fragrant.
480 mlChicken broth4Chicken breastPour in the 480 ml chicken broth and any reserved juices from the resting chicken breast. Scrape up any browned bits (fond) from the bottom of the pan.
Increase heat to medium-high and bring the sauce to a simmer. Reduce the liquid by half, about 7-8 minutes, until the bubbles become larger and the sauce thickens slightly.
15 mlKosher salt10 mlBlack pepperSeason the reducing sauce with a pinch of kosher salt and black pepper.
60 mlUnsalted butterReduce the heat to low. Whisk in the 60 ml unsalted butter, stirring until it is fully emulsified and the sauce is creamy.
1LemonStir in the fresh lemon juice.
15 mlKosher salt10 mlBlack pepperTaste the sauce and adjust seasoning with additional kosher salt and black pepper if needed.
Remove the pan from the heat and stir in the chopped 60 ml fresh parsley.
4Chicken breastSlice the rested chicken breast on a bias into thick pieces.
4Chicken breastSpoon the pan sauce onto plates, then arrange the sliced chicken breast on top.