Home
Ingredient
Pan-Seared Chicken Breast with Pan Sauce
Introduce
Cooking instructions
* Step 1
PREP VEGETABLES
- Tourner carrots
- Snap ends off peas, then cut on bias
- Halve or quarter potatoes
- Halve or quarter mushrooms
- Cut off fibrous part of asparagus, cut on bias
* Step 2
STOCK
- If using store-bought stock, add few tablespoons unflavored gelatin per cup stock
* Step 3
BLANCH VEGETABLES
- Boil carrots and potatoes in salted water until tender. Set aside
- Blanch green veggies ~ 1 min
- Transfer to ice bath
* Step 4
SEAR CHICKEN
- Season with salt and pepper
- Shimmer oil in stainless steel pan
- Place skin side down
- Season second side
* Step 5
BASTE CHICKEN
- Add butter and herbs to pan
- Add roughly chopped shallot
- Up volume with olive oil when necessary
- Baste chicken
- Aim for 150°F
- Set aside
* Step 6
PAN SAUCE
- Throw mushrooms in pan
- Add butter and olive oil
- Add herbs, shallot, splash of soy sauce
- Deglaze with vermouth, white wine, sherry, etc
- Add chicken stock
- More butter
- Mustard
- Reduce until napper
* Step 7
GLAZE VEGETABLES
- Put rest of stock in pan with large amount of butter
- Combine all vegetables
- Salt to taste
Note: if there is a photo you can click to enlarge it
Share
10 Pieces Of Expert Nutrition Advice
1. Start Small
2. Fill Your Plate With Beans and Leafy Greens
3. Focus on Adding—Not Subtracting
4. Taste the Rainbow
5. Prioritize Potassium
6. Eat More Plants
7. Focus on Your Immune System
8. Try the Mediterranean Diet
9. Understand the Impact of Food
10. Guard Your Gut
See moreFood by the same author
Copyright © 2024 Cookcic