PAN-ROASTED CHICKEN BREASTS WITH SAGE-VERMOUTH SAUCE
Steps:
- For chicken, dissolve salt in 2 quarts cold tap water in a large bowl: submerge chicken in brine and refrigerate until fully seasoned, about 30 minutes. Rinse chicken pieces under running water and pat dry with paper towels. Season with pepper. Adjust oven rack to lowest position and heat oven to 450°F. Heat oil in heavy-bottomed 12-inch ovenproof Skillet over medium-high heat until begining to smoke; swirl skillet to coat with oil. Brown chicken skin-side down until deep golden, about 5 minutes; turn chicken pieces and brown until golden on second side, about 3 minutes longer. Turn chicken skin-side down and place in oven. Roast until juices run clear when chicken is cut with a paring knife, or thickest part registers 160°F on instant-read thermometer, 15 to 18 minutes. Transfer chicken to platter, and let rest while making sauce. SAUCE: using potholder to protect hands from hot skillet handle, pour off most of fat from skillet; add shallot, then set skillet over medium-high heat and cook, stirring frequently, until shallot is softened, about 1 1/2 minutes. Add chicken broth, vermouth, and sage; increase heat to high and simmer rapidly, scraping skillet bottom with wooden spoon to loosen browned bits, until slightly thickened and reduced to about 3/4 cup, about 5 minutes. Pour accumulated chicken juices into skillet, reduce heat to medium, and whisk in butter 1 piece at a time; season to taste with salt and pepper and discard sage. Spoon sauce around chicken breast and serve immediatly.
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Lily kate Duncan
[email protected]I've made this dish several times and it's always a hit with my family. The chicken is always juicy and the sauce is delicious. I highly recommend this recipe.
barcode humans
[email protected]This dish is a great way to use up leftover chicken. It's quick and easy to make, and the results are always delicious.
Derrick Ankamah
[email protected]The chicken was a bit dry, but the sauce was very good.
Suraj Karki
[email protected]This dish is perfect for a special occasion. It's elegant and delicious, and the sauce is to die for.
Musazi Najibu
[email protected]I made this dish for a dinner party and it was a huge success. Everyone loved the chicken and the sauce. I will definitely be making this again.
Rukayatu Sumani
[email protected]The chicken was a bit bland, but the sauce was very flavorful.
michael sangma
[email protected]This was my first time making pan-roasted chicken breast and it turned out great! The chicken was juicy and tender, and the sauce was delicious. I will definitely be making this again.
hk comedy
[email protected]I love this recipe! The chicken is always cooked perfectly and the sauce is so flavorful. I've made it several times and it's always a hit with my family and friends.
Sulky Sapphic
[email protected]This dish is a great weeknight meal. It's quick and easy to make, and the results are always delicious. I usually serve it with rice or pasta.
Kensie Kasler
[email protected]The chicken was a bit overcooked, but the sauce was very good.
ijazbaloch baloch
[email protected]I've made this dish several times and it's always a crowd-pleaser. The chicken is always juicy and the sauce is delicious. I highly recommend this recipe.
Riyado Hadii
[email protected]This dish was easy to make and turned out great! The chicken was moist and the sauce was flavorful. I would definitely recommend this recipe.
Dalina Naidoo
[email protected]The chicken was a bit dry, but the sauce was excellent.
Syed Bablo
[email protected]I made this dish last night and it was delicious! The chicken was cooked perfectly and the sauce was so flavorful. I will definitely be making this again.
Saniesa Hollingsworth
[email protected]This pan-roasted chicken breast dish was a hit with my family. The chicken was juicy and flavorful, and the sage-vermouth sauce was the perfect complement. The sauce was rich and creamy, with a hint of sweetness from the vermouth. I will definitely b