Seared Chicken Breasts with Perfect Pan Sauce

Phot credit - Food Lab, a great recipe source!
Phot credit – Food Lab, a great recipe source!

I’ve known how to make great seared chicken breasts for many years, but always found the sauce too thin and runny, even when I allowed extra time for reduction or finished with an extra dollop butter.  But when I ordered the same dish at a decent restaurant, the sauce was always beautifully thick and satisfying.  So I asked if the chef would share his/her secret.  Here’s what came back – add gelatin!

I tested it, and then googled it and found the Food Lab’s recipe (click image above to open in new window), and compared both versions.  I share the highly satisfying result with you here.

Ingredients:

  • One boneless chicken breast per person (this assures leftovers) – I prefer skin on – allowed to dry in refrigerator for at least four hours, or overnight.
  • ½ cup dry white wine, unoaked or lightly oaked
  • ½ cup low-sodium chicken stock
  • 1½ tsp powdered gelatin (tapioca powder also works)
  • 1 small shallot, minced
  • 1 tsp minced garlic (about one clove)
  • 2 Tbsp unsalted butter
  • 2 tsp soy sauce
  • Fresh herbs, minced (any or all of chives, parsley, tarragon and chervil)

Procedure
With oven rack placed at center height, pre-heat oven to 450.  Liberally season chicken breasts with salt and pepper. 

Combine wine and chicken stock and sprinkle gelatin on top.  Set aside.

Heat a wide, flat, oven-proof skillet (stainless steel, if you have it) over medium high for 3-4 minutes; add the oil and then the chicken breasts, skin-side down.  RESIST touching the chicken for about five minutes, then check on progress – flip the breasts when the skin is deep golden brown, usually about six minutes if your heat is right.  After flipping, transfer your skillet to the oven.

When a thermometer (inserted into the thickest part of the chicken breast) registers an internal temperature of 150 degrees (6-10 minutes, depending on the size of the poultry), place the skillet on a burner and transfer chicken to a cutting board to rest before carving.

Pour off all but ~1 Tbsp of chicken fat from the skillet, then set your fire to high heat.  Add the shallots and garlic and stir until fragrant – just 30 seconds or so.  Add the stock/wine/gelatin mixture and deglaze the pan, stirring up any of the fond – the brown bits from the chicken.  Reduce by 2/3 (4-6 minutes, depending on your heat) then finish your sauce by whisking in the butter and soy, cooking for several seconds at a high boil until emulsified.  Remove from heat, stir in the minced herbs, and add any salt/pepper to taste.

Slice the chicken breasts into ¾ inch slices and transfer the whole breast to individual plates, overlapping the slices before spooning on the sauce.  Serve with choice of potatoes and green vegetable. 

Difficulty: Easy-Medium.  Time required: 45-60 minutes, depending on wine consumption.

Wine Pairing: This dish is rich enough to compliment medim-full bodied white wines, most Rosés, and even light reds such as Pinot Noir, Sangiovese or lighter Zins.

Variations: this basic recipe can be taken in a million different directions.  Think about adding sautéed mushrooms to pull it in an earthy direction, or dried cherries/cranberries for a sweet/savory direction.  Pound out the breasts and add lemon and capers and you’ve got Piccata.  Or add a bit of cumin, raisins and pine nuts and head towards Morocco!

Published by Dave the Wine Merchant

I've followed my passion for wine to the four corners of the world in endless pursuit of more wine knowledge and experiences. There are few things in life more enjoyable than experiencing a new culture through its wine and food. Leveraging these experiences, I curate a small portfolio of constantly evolving producers. Like an art gallery's collection, my portfolio consists of hand-crafted wines from artisanal producers that I have personally selected. My goal is to discover boutique wines that taste like they cost more than they do. Come discover your next favorite! www.DaveTheWineMerchant.com

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