Archive for the 'Sautéed Chicken Breasts' Category

06
Jun
13

Sautéed Chicken Breasts


This is an easy recipe to prepare and yet it’s delicious. Proof, again, that a good dish need neither be intricate nor overly time consuming to make.

Sautéed Chicken Breasts

(Adapted from The Best 30-Minute Recipe, by America’s Test Kitchen at Cook’s Illustrated Magazine)

Detail from Photo in The Best 30-Minute Recipe

Detail from Photo in The Best 30-Minute Recipe

Serves 4

Ingredients

  • 1/2 cup unbleached all-purpose flour
  • 4 boneless, skinless chicken breasts
  • salt and ground black pepper
  • 2 tablespoons vegetable oil

Directions

  1. Spread flour in shallow dish. Pat chicken dry with paper towels and season with salt and pepper. Dredge chicken in flour to coat and shake off excess.
  2. Heat oil in 12″ skillet over medium-high heat until just smoking. Carefully lay chicken in skillet and brown well on one side, 6 to 8 minutes.
  3. Flip chicken over, reduce heat to medium-low, and continue to cook until thickest part of breasts registers 160 degrees on instant-read thermometer, 6 to 8 minutes longer.
  4. Transfer chicken to plate, civer with foil, and let rest at least 5 minutes before serving.

Cooking Tips – To cook chicken breasts correctly, the first thing to consider is size. Be sure to select chicken breasts of equal size, so they will cook evenly. Flouring the chicken prior to sautéing will protect the meat from drying out and helps prevent it from sticking to skillet. Turning the heat down when browning the second side is crucial to prevent the pan from scorching while the chicken cooks through and will avoid a leathery, stringy exterior.

I served it with a wine sauce, made from a recipe also adapted from The Best 30-Minute Recipe.

Red Wine Pan Sauce

The Base of a pan sauce is the fond, or browned bits clinging to the bottom of the skillet after sautéing or searing meat, poultry or fish. Once the skillet protein is removed from the skillet, aromatics such asminced shallots can be sautéed, and then, in a process called deglazing, liquid – usually wine, stock, or both – is added to help dissolve the fond and make a flavorful sauce. The sauce is then simmered to concentrate flavors and chicken.

Makes about 1 1/4 cups

Ingredients

  • 1 shallot, minced
  • Salt and ground black pepper
  • 1/2 cup dry red wine
  • 1 1/2 cup chicken stock *
  • 1 tbsp light brown sugar
  • 1 tsp cornstarch
  • 1 tbsp unsalted margarine, cut into 3 pieces and chilled
  • 1 tsp minced fresh thyme

Directions

  1. After removing cooked protein from skillet, add shallot and 1/4 spoon teaspoon salt to oil left in skillet, return to medium-high heat, and cook until softened, about 2 minutes.
  2. Stir in wine, scraping up any browned bits. Stir in 1 1/4 cup of stock and brown sugar, simmer until sauce measures 1 cup, about 5 minutes.
  3. Whisk remaining 1/4 cup stock and cornstarch together until smooth, then whisk into sauce. Add any accumulated meat juices and continue to simmer, about 2 minutes.
  1. Reduce heat to low and whisk in margarine, one piece at a time. Off heat, stir in thyme and season with salt and pepper to taste.

* Chicken Stock – Brodo di Gallina

Yield: 16 cups

Ingredients

  • 1 small bunch (about 1/2 oz) Italian (flat-leaf) parsley
  • 1/2 teaspoon black pepper
  • 4 pound hen, cleaned and cut into four pieces
  • 1 medium yellow onion
  • 3 celery stalks
  • 1 large carrot
  • 4 bay leaves
  • 12 black peppercorns
  • 4 cloves
  • 1 teaspoon salt

Directions

  1. Place the celery and peppercorns on a piece of cheesecloth, then using kitchen string, tie the ends of the cheesecloth together to make a bag.
  2. Place 16 cups water in a large pot. Add all other ingredients. Bring to a boil over medium high heat.
  3. Reduce the heat to medium-low and simmer for 4 hours, skimming the surface occasionally to catch and discard the residue and foam. Add extra water to the broth, making sure the original level of broth is maintained throughout.
  4. Drain the stock through a strainer discarding the vegetables and reserving the flesh for further use in other recipes.

The chicken stock can be refrigerated for up to 4 days or frozen up to 30 days.

Enjoy, gentle reader, enjoy!

CS




Enter your email address to subscribe to this blog and receive notifications of new posts by email.

Join 7,651 other followers

Calendar of Posts

October 2014
S M T W T F S
« Jul    
 1234
567891011
12131415161718
19202122232425
262728293031  

Archives

Visit our friends at the Kosher Wine Society

Noach: Stranded and Branded

Buy the book…

Category Cloud

18 Restaurant baking baking recipe baking recipes BlogTalkRadio cheese Chef David Kolotkin Chef Jeff Nathan Chef Lévana Chef Lévana Kirschenbaum chicken chicken recipes cookbook authors cookbooks dairy cuisine dairy recipes Esti Berkowitz fine dining fine kosher dining fine kosher dining in Manhattan fine kosher restaurants fine restaurants fish fish recipes Geila Hocherman Gotham Wines & Liquors Internet Radio Irving Schild Jack's Gourmet Jewish history kosher kosher baking kosher baking recipe kosher baking recipes kosher beef kosher beef recipes kosher cheese kosher chefs kosher chicken dishes kosher chicken recipes kosher cookbook authors kosher cookbooks kosher cookery Kosher cooking kosher cooking classes kosher cooking demos kosher cuisine kosher dairy kosher dairy cuisine kosher dairy recipes kosher desserts kosher dining kosher dining in Brooklyn kosher dining in Manhattan kosher dining in NY kosher fine dining kosher fine wines kosher fish kosher fish recipes Kosher food kosher Israeli wine kosher Italian cuisine kosher meat dishes kosher meat recipes kosher meat restaurants kosher meat restaurants in Manhattan kosher Mediterranean cuisine kosher parve recipes kosher poultry dishes kosher poultry recipes kosher recipes kosher restaurant review Kosher restaurants kosher restaurants in Brooklyn kosher restaurants in Manhattan kosher restaurants in New York City kosher restaurants in NY Kosher Revolution Kosher Scene kosher soup recipes kosher wine kosher wines Lévana Lévana Kirschenbaum meat recipes parve recipes Passover Pomegranate Supermarket poultry poultry recipes Prime Grill Royal Wine Corporation Shavuos Shavuos recipes Susie Fishbein The Kosher Scene The Kosher Scene Radio Show Uncategorized Wine

BlogTopSites


<a href="//www.blogtopsites.com/food-drink/" title="Food & Drink Blogs" target="_blank"><img style="border:none" src="//www.blogtopsites.com/v_158881.gif" alt="Food & Drink Blogs" />
<a target="_blank" href="//www.blogtopsites.com" style="font-size:10px;">blog sites


Follow

Get every new post delivered to your Inbox.

Join 7,651 other followers

%d bloggers like this: