Tuesday, February 22, 2011
Pan Roasted Chicken
3-4 chicken breasts
salt and pepper
1/2 cup chicken stock
a non-nonstick skillet with an oven safe handle (got that? one that is not non stick)
To cook the chicken:
Preheat oven until 400 degrees. Dry chicken breasts with paper towels. Salt and pepper both sides. Drizzle olive oil in a hot skillet and cook chicken breasts on one side for 3-4 minutes, or until very brown. Don't mess around with them while they are browning or they won't get good and crusty. Flip chicken and immediately put the whole skillet in the oven for 5-8 minutes or until the chicken feels firm to the touch (the time depends on the thickness of the chicken). Remove chicken from skillet, cover with foil, and let the chicken rest for 10 minutes or so while you make the pan gravy.
To make the pan gravy:
Pour the stock (you can use broth, white wine, or even water) in the hot pan and cook, stirring up the browned bits from the bottom of the pan, until reduced by half, 3-4 minutes. Turn off the heat and stir in any juices from the resting chicken. Season the sauce to taste with salt and pepper and spoon over the chicken. You can also add a tablespoon of butter or some cream at this point, but I didn't to keep the calories down.
We had our chicken with Red Onion Roasted Eggplant and a green salad with Fresh Orange vinaigrette. I'll post those recipes later. I'm sure you're on the edge of your seat...