Entrees

Roast Chicken with Pan Sauce

This recipe was taught in a Cooking Theories class with Paul Link.

Simple and delicious. Choose a cut of chicken with the skin on for crispiness and extra flavor.

Prep Time

0 minutes

Cook Time

20 minutes

Yield

4 Servings

Ingredients

2 chicken breast (boneless, with skin on)
2 ounces canola oil (or vegetable oil)
1 shallot (minced)
1 clove garlic (minced)
1 ounce white wine
1⁄2 cup stock, chicken
3 tablespoons butter, unsalted
  salt
  black pepper

Instructions

Preheat oven to 425°. Heat a heavy bottomed sauté pan over medium heat for 3 – 4 minutes. Add oil to the pan and swirl to coat the bottom. Add chicken, skin side down to the pan and cook 3 – 4 minutes, move to the oven.  Cook until internal temp reaches 160°

Remove chicken to a plate lined with paper towel to rest while you make the sauce. Pour off any grease from the sauté pan and return to the stove over medium heat. Add shallots and garlic and cook until just fragrant, about 30 seconds. Deglaze the pan with white wine and scrape the bottom to dissolve any fond that is stuck to the pan. Add chicken stock and reduce by about 50 – 75%. Whisk in butter to thicken the sauce and pour directly over chicken.

Notes

Want to try creating a pan sauce with steak?  Check out this Co+op Kitchen video: