PAN-ROASTED CHICKEN BREAST WITH SAGE-VERMOUTH SAUCE
Try to have chicken breast the same size though if they are of different size check the smaller ones a few minutes early to see if they are done and remove from skillet. The recipe comes from America's Test Kitchen.
Provided by Barb G.
Categories Chicken
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 714.7, Fat 41.8, SaturatedFat 14.8, Cholesterol 241.3, Sodium 28804.5, Carbohydrate 2, Sugar 0.4, Protein 73.3
PAN-ROASTED CHICKEN BREASTS
These chicken breasts are fast, easy, and delicious. By 'pan-roasting,' you can easily monitor the internal temp. Leaving the skin on adds a lot of flavor and much needed moisture.
Provided by Chef John
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Skillet
Time 17m
Yield 4
Number Of Ingredients 7
Steps:
- Season chicken on both sides with salt and pepper.
- Heat olive oil in a heavy skillet over medium-high heat until it starts to shimmer. Place chicken breasts in skillet skin side down. Sprinkle with fresh herbs. Do not disturb the breasts until the skin side sears, 5 or 6 minutes. Turn chicken.
- Cook until internal temperature reaches 150 degrees F, about 5 minutes. Add vinegar and butter to pan with chicken. Shake pan gently until butter melts and internal temperature of chicken reaches 160 to 165 degrees F, 2 to 3 minutes more. Add a splash of chicken broth or water if sauce needs to be thinned.
Nutrition Facts : Calories 462.4 calories, Carbohydrate 0.3 g, Cholesterol 157.2 mg, Fat 30 g, Fiber 0.1 g, Protein 45.1 g, SaturatedFat 11.5 g, Sodium 243.5 mg, Sugar 0.1 g
ROASTED HERBED CHICKEN WITH VERMOUTH PAN SAUCE
Steps:
- Preheat the oven to 400°F, with the rack in the center. Put the chicken in a large bowl; season with salt and pepper. Add the oil, tarragon, thyme, and parsley, and toss to coat. Transfer the chicken and herbs to a 15 1/2 × 13-inch roasting pan; do not crowd. Scatter the garlic in the pan. Cook until the chicken skin is golden and crisp and the juices run clear when the thigh is pierced with a sharp knife, 45 to 50 minutes.
- Transfer the chicken and garlic to a serving dish, and cover loosely with aluminum foil; set aside. Skim the fat from the pan with a spoon, and discard. Set the roasting pan over medium-high heat on stove. Add the vermouth, and cook, scraping up browned bits with a wooden spoon, until reduced by about half, about 4 minutes. Stir in the stock. Bring to a simmer; continue to cook until reduced by about half, about 2 minutes more. Pour through a fine sieve into a medium bowl, and discard the solids. Skim the fat with a spoon, and discard. Serve the sauce alongside the chicken and garlic.
ROASTED HERBED CHICKEN WITH VERMOUTH PAN SAUCE
Pick dry vermouth or a crisp, herbal white, such as Sauvignon Blanc for this flavorful roast chicken. Tarragon, a traditional partner with these ingredients, has a pleasant hint of anise flavor. Used to deglaze the pan, vermouth releases the delicious drippings, providing an elegant sauce for roast chicken.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees with rack in center. Put chicken in a large bowl; season with salt and pepper. Add oil, tarragon, thyme, and parsley, and toss to coat. Transfer chicken and herbs to a 15 1/2-by-13-inch roasting pan; do not crowd. Scatter garlic in pan. Cook until chicken skin is golden and crisp and juices run clear when the thigh is pierced with a sharp knife, 45 to 50 minutes.
- Transfer chicken and garlic to a serving dish, and cover loosely with aluminum foil; set aside. Skim fat from pan with a spoon, and discard. Set roasting pan over medium-high heat on stove. Add vermouth, and cook, scraping up browned bits with a wooden spoon, until reduced by about half, about 4 minutes. Stir in stock. Bring to a simmer; continue to cook until reduced by about half, about 2 minutes more. Pour through a fine sieve into a medium bowl, and discard solids. Skim fat with a spoon, and discard. Serve sauce in a gravy boat alongside chicken and garlic.
PAN-ROASTED CHICKEN BREAST
This is a great one-pan family meal that is both hearty and delicious. A really easy 'set it and forget it' arrangement.
Provided by IronWannaBe
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h5m
Yield 4
Number Of Ingredients 12
Steps:
- Melt butter in a large skillet over medium heat. Place chicken in the melted butter, skin-side down; cook chicken skin in hot butter until beginning to brown and crisped, about 5 minutes.
- Flip chicken breasts. Arrange potatoes, carrots, and celery around the chicken.
- Chop rosemary and lemon thyme together; sprinkle over the chicken and vegetables. Season everything with paprika, garlic powder, seasoned salt, white pepper, salt and black pepper.
- Place a lid on the skillet and cook until chicken is no longer pink at the bone and the juices run clear, 45 to 50 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
Nutrition Facts : Calories 600.8 calories, Carbohydrate 45.8 g, Cholesterol 157.1 mg, Fat 23.7 g, Fiber 7.4 g, Protein 50.4 g, SaturatedFat 10.7 g, Sodium 348.8 mg, Sugar 5.7 g
More about "pan roasted chicken breasts with sage vermouth sauce recipes"
PAN-ROASTED CHICKEN BREASTS WITH SAGE-VERMOUTH SAUCE
From cooksillustrated.com
Servings 4Category Main Courses, Weeknight
SAUCE FOR ROASTED CHICKEN BREAST BEST RECIPES
From findrecipes.info
PAN SEARED CHICKEN BREASTS | BLUE JEAN CHEF - MEREDITH LAURENCE
From bluejeanchef.com
PAN ROASTED CHICKEN BREAST RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
PAN-ROASTED CHICKEN BREASTS WITH SAGE-VERMOUTH SAUCE
From copymethat.com
PAN-SEARED CHICKEN BREAST WITH RICH PAN SAUCE RECIPE
From myrecipes.com
PAN SAUCE FOR ROAST CHICKEN RECIPES
From recipes.servegame.org
PAN-ROASTED CHICKEN BREASTS WITH SAGE-VERMOUTH SAUCE RECIPE | EAT …
From eatyourbooks.com
PAN-ROASTED CHICKEN BREASTS W/SAGE-VERMOUTH SAUCE
From marcos-web.net
PAN-ROASTED CHICKEN BREASTS WITH SAGE-VERMOUTH SAUCE
From mrsfergusonsfiles.blogspot.com
PAN-ROASTED CHICKEN BREAST WITH SAGE-VERMOUTH SAUCE
From roastedfood.blogspot.com
PAN-ROASTED CHICKEN BREASTS WITH SAGE-VERMOUTH SAUCE | COOK'S …
From pinterest.co.uk
PAN ROASTED CHICKEN WITH MADEIRA SAUCE RECIPES
From recipes.servegame.org
PAN-ROASTED CHICKEN BREASTS WITH SAGE-VERMOUTH SAUCE RECIPE | EAT …
From eatyourbooks.com
LOGIN - AMERICA'S TEST KITCHEN | EPISODES, RECIPES & REVIEWS
From americastestkitchen.com
PAN-ROASTED CHICKEN WITH SHALLOT AND VERMOUTH SAUCE
From americastestkitchen.com
PAN-ROASTED CHICKEN BREAST WITH SAGE-VERMOUTH SAUCE RECIPE
From pinterest.co.uk
ROASTED CHICKEN WITH SAGE PAN SAUCE - MIDWEST LIVING
From midwestliving.com
EASY PAN ROASTED CHICKEN BREASTS WITH THYME - INSPIRED TASTE
From inspiredtaste.net
PAN ROASTED CHICKEN BREASTS WITH SAGE VERMOUTH SAUCE
From keeprecipes.com
PAN ROASTED CHICKEN BREASTS WITH DIJON SAUCE - GARLIC & ZEST
From garlicandzest.com
PAN-ROASTED CHICKEN BREASTS WITH SAGE-VERMOUTH SAUCE
From americastestkitchen.com
PAN-ROASTED CHICKEN BREASTS WITH SAGE-VERMOUTH SAUCE
From pinterest.com.au
PAN ROASTED CHICKEN WITH SHALLOT AND VERMOUTH SOUCE COOK'S
From bigoven.com
ROAST CHICKEN WITH LEMON, OREGANO, AND VERMOUTH RECIPE
From foodandwine.com
PAN ROASTED CHICKEN BREASTS WITH SAGE VERMOUTH SAUCE
From copymethat.com
PAN-ROASTED CHICKEN BREASTS WITH SAGE-VERMOUTH SAUCE | COOK'S …
From pinterest.fr
CHICKEN VERMOUTH RECIPES
From recipes.servegame.org
PAN-ROASTED CHICKEN BREASTS WITH SAGE-VERMOUTH SAUCE
From cooksillustrated.com
CHICKEN WITH HERBS AND VERMOUTH - KEVIN LEE JACOBS
From agardenforthehouse.com
PAN-ROASTED CHICKEN BREAST WITH SAGE-VERMOUTH SAUCE RECIPE
From textcook.com
PAN ROASTED CHICKEN BREASTS WITH ONION AND ALE SAUCE RECIPES
From recipes.servegame.org
PAN-ROASTED CHICKEN WITH SAGE-VERMOUTH SAUCE (CATKTV) AND …
From foodiebrainwash.blogspot.com
HERB ROASTED SKINLESS CHICKEN BREAST BEST RECIPES
From findrecipes.info
LEMON-SAGE ROASTED CHICKEN WITH SAGE PAN SAUCE RECIPE
From myrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love