Main Courseby RobinImported from YouTube
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
3 tspSalt
2 tspBlack pepperButterfly 4 chicken breast by slicing horizontally through the thickest part if large, then pat dry with paper towels. Season both sides generously with 3 tsp salt and 2 tsp black pepper.
Chicken breast
6 tbspVegetable oilHeat a heavy-bottomed stainless steel sauté pan over medium-high heat. Add 6 tbsp vegetable oil and heat until shimmering with slight wisps of smoke. Carefully place the Chicken breast into the hot pan in a single layer, dropping them away from you, and reduce the heat slightly to medium. Sear for 4-5 minutes per side, or until deeply golden brown, bouncy to the touch, and the internal temperature reaches 150-155°F (66-68°C). Transfer the cooked Chicken breast to a wire rack set over a plate or cutting board to rest for 10 minutes while you make the sauce, reserving any accumulated juices.
Vegetable oil
4Shallot
4 cloveGarlicDice 4 shallot and mince 4 clove garlic. Return the pan to medium heat; if the pan is dry, add a splash of the Vegetable oil. Add the diced Shallot and sauté until softened and lightly browned, about 2-3 minutes. Stir in the minced Garlic and sauté for another minute until fragrant.
Chicken breastSaltBlack pepper
480mlChicken broth
1Lemon
4 tbspParsleyPour in 480ml chicken broth and any reserved juices from the resting Chicken breast, scraping up any browned bits (fond) from the bottom of the pan. Increase the heat to medium-high, bring to a simmer, and reduce the liquid by half for 7-8 minutes, until the bubbles become larger and the sauce thickens slightly. Season the reducing sauce with a pinch of the Salt and Black pepper. Meanwhile, chop 4 tbsp parsley and juice 1 lemon.
SaltBlack pepper
4 tbspButterLemonParsleyReduce the heat to low and whisk in 4 tbsp butter, stirring until it is fully emulsified and the sauce is creamy. Stir in the fresh Lemon juice, then taste and adjust the seasoning with additional Salt and Black pepper if needed. Remove the pan from the heat and stir in the chopped Parsley.
Chicken breastSlice the rested Chicken breast on a bias into thick pieces. Spoon the pan sauce onto plates, then arrange the sliced Chicken breast on top.