Tuesday, Sep. 30, 2014

Juicy Spring Chicken with Mild Lemon Sauce

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April 13, 2010

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Just like I’ve mentioned in one of my previous posts, reversing the cooking processes and roasting the chicken under low heat in the oven and then finishing it off on the stove top results in juicy chicken with easy to make sauce.

Here’s the recipe from today’s segment on Cincinnati’s Fox19 Morning News:

Juicy Spring Chicken with Mild Lemon Sauce

4 boneless skinless chicken breasts (6 – 8 oz each)
2 tsp kosher salt (approx)
1 – 2 Tbs Extra Virgin Olive Oil
2 Tbs unsalted butter, melted
1 Tbs all-purpose flour
1/2 tsp fresh ground black pepper
Sauce:
1 small shallot, minced
1 clove garlic, minced
1 cup low sodium chicken stock
1 Tbs unsalted butter, chilled
1 juice from a lemon
1. Adjust oven rack to lower-middle position and pre-heat oven to 275 degrees.
2. Using fork, poke thickest half of each chicken breast 5 to 6 times, sprinkle with salt.
3. Place chicken, skinned side down in a 13 x 9 baking dish. Insert probe thermometers into the thickest part of one of the breasts, and cover dish with foil.
4. Roast until breasts registers 145 degrees (about 35 – 40 minutes depending on the thickness of chicken).
5. Meantime, prepare the coating for chicken: whisk flour into the 2 T of melted butter, add ground pepper and set aside.
6. Remove chicken from oven and transfer, skinned side up to paper-towel-lined plate and pat dry with paper towels.
7. Heat up oil in a 12 inch skillet over medium-high heat until hot. Lightly brush top side of chicken with half of the butter mixture.
8. Place chicken in skillet, coated side down, and cook until browned, about 3 – 4 minutes.
9. Coat other side of breast, flip chicken and cook for another 3 – 4 minutes.
10. Transfer chicken to large plate and let rest while preparing pan sauce. (note: if not making sauce, let chicken sit for about 5 minutes.)
11. Add Shallots and garlic to pan and cook over medium heat for about a minute. Add chicken broth and bring to simmer, scraping pan bottom to loosen browned bits.
12. Reduce down to about 3/4 to of cup (about 3- 5 minutes).
13. Remove from heat, whisk in butter and Lemon juice. Taste and add salt and black pepper to taste. Pour sauce into a container for guests to add to plate themselves, or drizzle directly over chicken and serve immediately.

Servings: 4

Source
Author: Betty R. Hakes, GourmetBetty.com

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