Best 3 Pan Roasted Chicken Breasts With Sage Vermouth Sauce Recipes
Pan-roasted chicken breasts are a versatile and delicious dish that can be enjoyed for lunch or dinner. They are incredibly easy to make and can be ready in under 30 minutes. The chicken breasts are seasoned with salt, pepper, and garlic powder, then seared in a hot skillet until golden brown. Once the chicken is cooked through, it is removed from the skillet and set aside. A simple sauce is then made in the same skillet using white wine, chicken broth, and fresh sage. The sauce is simmered for a few minutes until it has reduced slightly, then the chicken breasts are added back to the skillet and coated in the sauce. The dish is served over rice or pasta.
In addition to the classic pan-roasted chicken breasts with sage vermouth sauce, the article also includes recipes for:
* **Pan-Roasted Chicken Breasts with Lemon Caper Sauce:** This recipe is similar to the classic recipe, but uses lemon juice, capers, and white wine to create a bright and tangy sauce.
* **Pan-Roasted Chicken Breasts with Mushroom Marsala Sauce:** This recipe uses mushrooms, Marsala wine, and heavy cream to create a rich and flavorful sauce.
* **Pan-Roasted Chicken Breasts with Sun-Dried Tomato Pesto:** This recipe uses sun-dried tomatoes, basil, and pine nuts to create a vibrant and flavorful pesto sauce.
All of these recipes are easy to make and can be ready in under 30 minutes. They are perfect for a quick and easy weeknight meal.
ROASTED HERBED CHICKEN WITH VERMOUTH PAN SAUCE
Pick dry vermouth or a crisp, herbal white, such as Sauvignon Blanc for this flavorful roast chicken. Tarragon, a traditional partner with these ingredients, has a pleasant hint of anise flavor. Used to deglaze the pan, vermouth releases the delicious drippings, providing an elegant sauce for roast chicken.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees with rack in center. Put chicken in a large bowl; season with salt and pepper. Add oil, tarragon, thyme, and parsley, and toss to coat. Transfer chicken and herbs to a 15 1/2-by-13-inch roasting pan; do not crowd. Scatter garlic in pan. Cook until chicken skin is golden and crisp and juices run clear when the thigh is pierced with a sharp knife, 45 to 50 minutes.
- Transfer chicken and garlic to a serving dish, and cover loosely with aluminum foil; set aside. Skim fat from pan with a spoon, and discard. Set roasting pan over medium-high heat on stove. Add vermouth, and cook, scraping up browned bits with a wooden spoon, until reduced by about half, about 4 minutes. Stir in stock. Bring to a simmer; continue to cook until reduced by about half, about 2 minutes more. Pour through a fine sieve into a medium bowl, and discard solids. Skim fat with a spoon, and discard. Serve sauce in a gravy boat alongside chicken and garlic.
ROASTED HERBED CHICKEN WITH VERMOUTH PAN SAUCE
Steps:
- Preheat the oven to 400°F, with the rack in the center. Put the chicken in a large bowl; season with salt and pepper. Add the oil, tarragon, thyme, and parsley, and toss to coat. Transfer the chicken and herbs to a 15 1/2 × 13-inch roasting pan; do not crowd. Scatter the garlic in the pan. Cook until the chicken skin is golden and crisp and the juices run clear when the thigh is pierced with a sharp knife, 45 to 50 minutes.
- Transfer the chicken and garlic to a serving dish, and cover loosely with aluminum foil; set aside. Skim the fat from the pan with a spoon, and discard. Set the roasting pan over medium-high heat on stove. Add the vermouth, and cook, scraping up browned bits with a wooden spoon, until reduced by about half, about 4 minutes. Stir in the stock. Bring to a simmer; continue to cook until reduced by about half, about 2 minutes more. Pour through a fine sieve into a medium bowl, and discard the solids. Skim the fat with a spoon, and discard. Serve the sauce alongside the chicken and garlic.
PAN-ROASTED CHICKEN BREASTS
These chicken breasts are fast, easy, and delicious. By 'pan-roasting,' you can easily monitor the internal temp. Leaving the skin on adds a lot of flavor and much needed moisture.
Provided by Chef John
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Skillet
Time 17m
Yield 4
Number Of Ingredients 7
Steps:
- Season chicken on both sides with salt and pepper.
- Heat olive oil in a heavy skillet over medium-high heat until it starts to shimmer. Place chicken breasts in skillet skin side down. Sprinkle with fresh herbs. Do not disturb the breasts until the skin side sears, 5 or 6 minutes. Turn chicken.
- Cook until internal temperature reaches 150 degrees F, about 5 minutes. Add vinegar and butter to pan with chicken. Shake pan gently until butter melts and internal temperature of chicken reaches 160 to 165 degrees F, 2 to 3 minutes more. Add a splash of chicken broth or water if sauce needs to be thinned.
Nutrition Facts : Calories 462.4 calories, Carbohydrate 0.3 g, Cholesterol 157.2 mg, Fat 30 g, Fiber 0.1 g, Protein 45.1 g, SaturatedFat 11.5 g, Sodium 243.5 mg, Sugar 0.1 g
Tips:
- Mise en Place: Before you start cooking, ensure all your ingredients are measured, chopped, and ready to go. This will help the cooking process run smoothly.
- Choose Quality Ingredients: Use fresh, high-quality ingredients whenever possible. This will greatly enhance the flavor of your dish.
- Don't Overcrowd the Pan: When searing the chicken breasts, make sure not to overcrowd the pan. This will prevent the chicken from cooking evenly and could result in steamed chicken rather than seared.
- Sear the Chicken Properly: Sear the chicken breasts over medium-high heat until golden brown on both sides. This will create a flavorful crust and help seal in the juices.
- Use a Meat Thermometer: To ensure the chicken is cooked to perfection, use a meat thermometer to check the internal temperature. The chicken is cooked when it reaches an internal temperature of 165°F (74°C).
- Make the Sauce While the Chicken Rests: While the chicken rests, you can make the flavorful vermouth sauce. Simply sauté shallots, garlic, and sage in the same pan you seared the chicken in, then add vermouth, chicken broth, and cream. Simmer until thickened and season to taste.
- Serve Immediately: Serve the pan-roasted chicken breasts with the sage vermouth sauce immediately, garnished with fresh sage leaves. This dish is best enjoyed hot.
Conclusion:
Pan-roasted chicken breasts with sage vermouth sauce is an easy yet elegant dish that is perfect for a weeknight dinner or a special occasion. With its crispy seared exterior, tender and juicy interior, and flavorful sauce, this dish is sure to impress. By following the tips in this recipe, you can elevate your chicken game and create a dish that will have your taste buds dancing. So, gather your ingredients, put on your apron, and let's get cooking!
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