Recipe: Chicken Breasts with Lemon-Chive Pan Sauce
Ingredients:
Chicken:
4 boneless, skinless chicken breasts
2 teaspoons salt
2 tablespoon vegetable oil
2 tablespoons butter, melted
1 tablespoon flour
1 teaspoon cornstarch
½ teaspoon pepper
Sauce:
1 shallot, minced
2 teaspoon flour
1 cup chicken broth
½ cup vodka
½ cup lemon juice
2 tablespoons minced chives
2 tablespoons butter
Salt and pepper to taste
Lo Note: In addition to salt on the chicken, I used Adobo and Sazon because I just can’t help myself.
Directions:
1. Preheat oven to 275°.
2. Pierce chicken with a fork and season with salt and pepper. Place breasts, skinned side down in a baking dish and cover tightly with aluminum foil. Bake for 30-40 minutes.
3. Remove chicken and pat dry with paper towel. Heat oil in a skillet. While oil is heating, whisk melted butter, flour, cornstarch and pepper together in a bowl. Brush top of chicken breasts with half of the butter mixture. Place chicken in skillet, coated side down, and cook until browned (about 4 minutes). While chicken browns, brush with remaining butter mixture. Flip chick, reduce heat and cook until second side is browned (about 4 minutes). Remove chicken from pan and keep warm.
4. In the same pan add the shallots and sauté for 2 minutes. Add flour and cook , stirring for about 30 seconds. Slowly add the broth and vodka, scraping up any browned bits. Cook until reduced to about 1cup. Off heat whisk in lemon juice, chives an butter. Season with salt and pepper to taste.
Serve chicken with sauce.
I found the recipe inspiration in the Cook Science book.
The original recipe didn't call for vodka OR so much lemon juice. But I'd used a similar sauce for some pork chops and that sauce, which we affectionately call "crack sauce" DID involve vodka and a little extra lemon juice. So I just went for it. It was totally the right choice.
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