Imported from Instagram

Chicken Pan Sauce

Name: Chicken Pan Sauce
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4 servings
Cuisine: French
Ingredients: Chicken breasts, skin-on (Amount not specified; use for the pan-fond base.); Olive oil (A splash, for the pan.); 1 Shallot (Medium; finely diced.); 1 clove Garlic (Crushed.); 100 ml Dry white wine; 100 ml Chicken stock (The source says wine and/or stock for deglazing; listed amounts are 100 ml each.); 0.5 lemon Lemon juice (Juice of half a lemon.); 50 g Cold butter (Cold from the refrigerator; whisk in off the heat.); Kosher salt (To taste.); Freshly ground black pepper (To taste.); 5 g Parsley (Chopped; plus more for garnish is shown in the video, but no additional amount is given.); Cold water (Optional, 1 tsp if the sauce splits; whisk in to bring it back together.)

Recipe by Russell Clamp🍴Healthy Recipes @eatlikeanadult · Instagram

Imported by Blak Rabbit on SeeMeCook

A glossy, buttery pan sauce made by deglazing the browned bits left from cooking chicken with wine and stock, then finishing the reduction with lemon and parsley. Serve it with the rested chicken; the source also suggests potatoes and steamed vegetables.

4 servings45 minFrench

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Ingredients

Chicken breasts, skin-on (Amount not specified; use for the pan-fond base.)
Olive oil (A splash, for the pan.)
1 Shallot (Medium; finely diced.)
1 clove Garlic (Crushed.)
100 ml Dry white wine
100 ml Chicken stock (The source says wine and/or stock for deglazing; listed amounts are 100 ml each.)
0.5 lemon Lemon juice (Juice of half a lemon.)
50 g Cold butter (Cold from the refrigerator; whisk in off the heat.)
Kosher salt (To taste.)
Freshly ground black pepper (To taste.)
5 g Parsley (Chopped; plus more for garnish is shown in the video, but no additional amount is given.)
Cold water (Optional, 1 tsp if the sauce splits; whisk in to bring it back together.)

Steps

1
Start with a cool stainless-steel pan. Add a splash of olive oil and place the skin-on chicken breasts in skin-side down. Set the pan over medium heat; if needed, begin low and raise the heat slightly. Cook until the skin is golden brown and the chicken releases readily from the pan.
2
Turn the chicken over and transfer the pan to an oven preheated to 180°C (350°F). Roast for 15 minutes.
3
Remove the pan from the oven and check that the chicken's internal temperature is at least 75°C (167°F). Transfer the chicken to a rack or plate to rest.
4
Set the pan on the stovetop, taking care because its handle is very hot. Add the finely diced shallot and cook for 1–2 minutes.
5
Add the crushed garlic and cook for 1 minute.
6
Pour in the white wine and/or chicken stock to deglaze the pan, drawing the browned fond into the liquid. The source lists 100 ml of each but says to use one liquid or both.
7
Bring the liquid to a fairly vigorous reduction over medium-high heat, stirring every couple of minutes, for up to 10 minutes.
8
When the reduction is nearly finished, add the lemon juice and season with kosher salt and freshly ground pepper.
9
Continue reducing until a spoon drawn through the sauce leaves a trail. The source notes that a deeper reduction gives maximum flavor, but says you may prefer to stop sooner.
10
Turn off the heat and let the sauce cool for 1 minute. Add the cold butter and whisk until emulsified. If the sauce splits, whisk in 1 tsp cold water to bring it back together.
11
Taste and adjust the seasoning, then stir in the chopped parsley. Serve the sauce with the rested chicken; the video shows extra parsley as a garnish.

Notes

The description gives no quantity for the chicken or olive oil. It lists both wine and stock, while the method says to use one or both. The video shows the chicken served with potatoes and steamed vegetables. The source does not specify the chicken browning time.