Pan-Roasted Chicken Breast with White Wine Pan Sauce

  • 4 boneless, skin-on chicken breasts, try to get 4 the same size
  • 3 Tbsp vegetable oil
  • 1 shallot, finely chopped
  • 3 sprigs fresh thyme
  • 2/3 cup dry white wine
  • 2 cups chicken stock
  • 1 tsp fresh lemon juice
  • Zest of one lemon
  • 1 Tbsp butter
  • Kosher salt and fresh cracked black pepper

In a large skillet (we like cast iron or heavy bottomed stainless steel), heat vegetable oil until very hot.  Pat chicken dry with a paper towel.  Season chicken liberally on both sides with salt and pepper.  Place the breasts skin side down into the hot pan, leaving at least 1” of space between them.  Do not move them once they are in the pan.  Reduce heat to medium/low and continue to cook for about 15 minutes without moving them at all.  Flip the pieces and cook for 5-10 minutes more or until there is no translucent flesh around the edges.  Remove from pan and set aside.  In the same pan, pour off any excess fat and add shallots and thyme; sauté for 1 minute.  Increase heat to high and add the white wine.  Reduce white wine until it is practically gone and only a thick syrup remains in the pan, about 5 minutes.  Now add the chicken stock and reduce by half.  Add the lemon juice, lemon zest and salt and pepper if needed.  Add the butter and stir until incorporated.  Place the chicken back in the sauce to re-warm briefly, then slice and serve with a good ladle-full of sauce.

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