Pan-Seared Chicken Breasts with White Wine and Shallot Pan Sauce
15min
20min
4
380
Chef's Note
To successfully execute 'monter au beurre', remember that temperature control is everything. If your pan is still sitting on a hot burner or the liquid is boiling, the emulsion will break, separating the butterfat into an oily layer. Always pull the pan off the heat before whisking in your ice-cold butter cubes.
Tags
Ingredients
4 pieces Boneless, skin-on chicken breasts
1 tsp Kosher salt
1/2 tsp Freshly cracked black pepper
1 tbsp Olive oil
2 large Shallots, finely minced
2 cloves Garlic, minced
1/2 cup Dry white wine (such as Sauvignon Blanc)
1/2 cup Low-sodium chicken stock
3 sprigs Fresh thyme sprigs
4 tbsp Unsalted butter, cut into 1/2-inch cubes and kept ice-cold
1 tsp Fresh lemon juice
1 tbsp Fresh tarragon or parsley, finely chopped
Instructions
- 1
Pat the chicken breasts dry with paper towels and season both sides generously with kosher salt and black pepper.
- 2
Heat the olive oil in a large stainless steel or cast-iron skillet over medium-high heat until shimmering.
- 3
Add the chicken breasts to the skillet, skin-side down. Sear undisturbed for 5 to 6 minutes until the skin is golden-brown and crisp. Flip and cook for another 5 to 6 minutes, or until the internal temperature reaches 165°F (74°C). Transfer the chicken to a warm plate and tent loosely with foil to rest.
- 4
Lower the skillet heat to medium. Add the minced shallots and garlic to the rendered fat remaining in the pan. Sauté for 1 to 2 minutes, stirring constantly, until soft and fragrant while scraping up any browned bits from the bottom of the pan.
- 5
Pour in the white wine, chicken stock, and add the thyme sprigs. Bring the liquid to a rapid simmer and let it reduce by half, about 4 to 5 minutes, until it becomes slightly syrupy.
- 6
Remove the skillet completely from the heat source and discard the thyme sprigs. Let the pan cool for 30 seconds so it is not boiling hot.
- 7
Retrieve your cubed butter directly from the refrigerator. Whisking constantly and vigorously, add 2 cubes of cold butter into the hot liquid.
- 8
Once those cubes are almost entirely melted and emulsified into the liquid, add the remaining cold butter cubes. Continue to whisk rapidly until the sauce transforms into a glossy, velvety, and cohesive glaze.
- 9
Stir in the fresh lemon juice and chopped tarragon. Season with additional salt and pepper to taste.
- 10
Spoon the emulsified pan sauce generously over the rested chicken breasts and serve immediately.
Nutrition Information (per serving)
380
35g
4g
22g
Reviews (0)
No reviews yet
Be the first to review this recipe!