Chicken breasts: one of the most perplexing pieces of poultry for a new chef in the kitchen. Here’s the Basics on how to make juicy, tender, flavorful, and crispy chicken breasts with a rich, lemony pan sauce.
- One whole chicken
- Chicken stock
- Freshly chopped thyme
- Freshly chopped sage
Method: Chicken Breasts
Take your bone in, skin on chicken breasts and season with salt and pepper.
Place skin-side down in a pan that is on medium-high heat with some olive oil. Get the skin nice and brown, then flip.
Place in a 400°F oven until internal temperature has reached 160°F.
Remove from pan and set aside to cool.
In the same pan, add a finely minced shallot along with some sherry, chicken stock and minced thyme and sage.
Cook it down until it reaches an almost syrupy consistency. Once the liquid has almost entirely evaporated, add ½ a stick of butter and a good squeeze of fresh lemon juice.
Whisk until butter is melted and the sauce is thick.
Cut chicken right underneath the breast between the bone and the meat. Slice the chicken widthwise and top with sauce.
Serve and enjoy.