🍗Chicken With Pan Sauce
by Ben Silver (@Ben Silver)
Nutrition and dietary information is automatically estimated and may contain errors. Not a substitute for professional dietary advice. Always verify ingredients if you have allergies or restrictions.
Ingredients
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Chicken
- 3 Medium SizedChicken Breast
- 1.5 tspTable Salt
- 1.5 tspPepper
- 6 TbspVegetable Oil
Sauce
- 3 medium sizedshallot(Minced)
- 6 clovesgarlic(Minced, pressed, or finely grated)
- 4.5 cupChicken Stock(Ideally home made)
- 0.36 pinchtable salt
- 0.36 pinchpepper
- 6 Tbspbutter
- 6 TbspLemon Juice(1 lemon ~ 3 to 4 Tbsp of juice)
- 6 tspparsley(minced)
Instructions
Chicken
- 1If the chicken breast is medium or large, cut it into two thin pieces. (See video source). If the chicken breast is small then leave it as is.
- 2Pat down the breast with a paper towel, then season with salt and pepper.
- 3Pre-heat pan (Ideally stainless steel) to medium-high heat. Once pan is at temp (You get ladenfrost effect on water droplets), pour in a layer of vegtible oil, and place chicken breasts in.
- 4Be sure not to over-croud. (A small pan should only have once chicken piece, a medium pan can fit 2, and a particularly large pan could fit 3. Adjust amount of oil based on pan size, so you have a deecent layer.)
- 5Don't touch the chicken until you stat to see some browning on the edge, only at that point can you start looking at the bottom of the chicken. If there is resistence to you lifting the chicken then it is still too early.
- 6Flip once you have a golden brown crust.
- 7The chicken is done when both sides have a golden brown crust and internal temperature reaches 155°F. (There will be carry over cooking and chicken doesn't need to cook to 165°F to become safe).
- 8(See the 2nd link in the souces below and find the chart named "Table 3. Time-Temperature Combinations for ChickenProducts to Achieve Lethality" Chicken breast is 2% fat, so 155°F kills salmonella in 45 seconds.
Sauce
- 1Remove the chicken from the pan but reserve the fond. If the fond is starting to burn now, or even when you are cooking the chicken still, pour a small amount of water in the pan to deglaze it, and scrape the fond off the bottom.
- 2Once you are ready, add a little extra oil if needed, then add the shallots, roast them breifly before adding garlic. Once these start turrning brown, add the chicken stock.
- 3Bring to a simmer and reduce for about 10 minutes. While it is reducing, add the salt, pepper, and drippings from your resting chicken.
- 4Once reduced by half, add in butter, reduce temperature a bit, but keep it simmering.
- 5Continue reducing until you get a "nappe" consistency, where wiping you finger across the back of a spoon with the sauce on it leaves behind a clear, clean line.
- 6Reduce to low heat, then add the lemon juice.
- 7Taste and then season with salt and or pepper multiple times incramentally adding seasoning until you reach the right flavor.
- 8Turn the heat off and then add the parsley.
- 9Plate the sauce first, then the pre-cut chicken on top to maintain chicken crispiness.
- 10Add some veggies and maybe some rice to make a complete meal.
*5% or less is a little, 15% or more is a lot
*5% ou moins c'est peu, 15% ou plus c'est beaucoup
Nutrition values are AI-estimated and may not be exact. See disclaimer below.
Sources
Disclaimer
Nutritional information, ingredients, and dietary data displayed on this site are generated or estimated using artificial intelligence. While we strive for accuracy, these values may contain errors and should not be considered a substitute for verified nutritional data. If you have food allergies, intolerances, or any medical or dietary condition, please verify all information independently before consuming any food based on data shown here. This site is not a medical or dietary authority and assumes no liability for inaccuracies. Always consult a qualified healthcare professional for advice regarding your diet.