Spring Chicken with a Mild Lemon Sauce
Roasting chicken first under low heat produces tender and juicy chicken.
4 boneless skinless chicken breasts (6 – 8 oz each)
2 tsp kosher salt (approx)
1 - 2 Tbs Extra Virgin Olive Oil
2 Tbs unsalted butter, melted
1 Tbs all-purpose flour
1/2 tsp fresh ground black pepper
1 small shallot, minced
1 clove garlic, minced
1 cup low sodium chicken stock
1 Tbs unsalted butter, chilled
1 juice from a lemon
1. Adjust oven rack to lower-middle position and pre-heat oven to 275 degrees.
2. Using fork, poke thickest half of each chicken breast 5 to 6 times, sprinkle with salt.
3. Place chicken, skinned side down in a 13 x 9 baking dish. Insert probe thermometers into the thickest part of one of the breasts, and cover dish with foil.
4. Roast until breasts registers 145 degrees (about 35 – 40 minutes depending on the thickness of chicken).
5. Meantime, prepare the coating for chicken: whisk flour into the 2 T of melted butter, add ground pepper and set aside.
6. Remove chicken from oven and transfer, skinned side up to paper-towel-lined plate and pat dry with paper towels.
7. Heat up oil in a 12? skillet over medium-high heat until hot. Lightly brush top side of chicken with half of the butter mixture.
8. Place chicken in skillet, coated side down, and cook until browned, about 3 – 4 minutes.
9. Coat other side of breast, flip chicken and cook for another 3 – 4 minutes.
10. Transfer chicken to large plate and let rest while preparing pan sauce. (note: if not making sauce, let chicken sit for about 5 minutes.)
11. Add Shallots and garlic to pan and cook over medium heat for about a minute. Add chicken broth and bring to simmer, scraping pan bottom to loosen browned bits.
12. Reduce down to about 3/4 to of cup (about 3- 5 minutes).
13. Remove from heat, whisk in butter and Lemon juice. Taste and add salt and black pepper