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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AlMirah Enterprises
[email protected]This dish is a great way to impress your guests. It's elegant and delicious.
Melika Dadras
[email protected]I've made this recipe several times and it's always a winner. I love the creamy sauce.
Matthew Orsak
[email protected]This recipe is a bit time-consuming but it's worth it. The chicken is so tender and flavorful.
Ashish Kumar
[email protected]I'm allergic to sage but I was able to substitute it with thyme. The dish still turned out great.
Surendra Saphi
[email protected]This is my go-to recipe for chicken breasts. It's always a hit with my family and friends.
chukwu Kingsley
[email protected]I'm not sure what went wrong but my sauce turned out lumpy. I think I might have added the cream too quickly.
BZ Foysal No back
[email protected]I love this recipe! It's a great way to use up leftover chicken.
Chibuike Okonkwo
[email protected]I'm a beginner cook and this recipe was perfect for me. It was easy to follow and the results were delicious.
Farhat Farhat
[email protected]This recipe was easy to follow and the results were amazing. The chicken was juicy and the sauce was delicious.
SharMuhammad SharMuhammad
[email protected]I made this recipe for a dinner party and it was a huge success! Everyone loved it.
Sin Zo
[email protected]This dish was a bit bland for my taste. I think it needed more seasoning.
Salman Yusuf
[email protected]I followed the recipe exactly and the chicken came out dry. I'm not sure what I did wrong.
Roger Daley
[email protected]This recipe is a keeper! It's a great weeknight meal.
Gameing Shuvo YT
[email protected]I'm not a big fan of sage but I really enjoyed this recipe. The sauce was creamy and flavorful.
Rashelle Alston
[email protected]This dish was easy to make and so delicious! I loved the combination of flavors.
Alana Marquez
[email protected]The sauce was a bit too strong for my taste, but the chicken was cooked perfectly.
Nirjala Koiral
[email protected]This recipe was a hit! The chicken came out juicy and flavorful and the sauce was incredible. I'll definitely be making this again.