Pan-Roasted Chicken Breasts
Ingredients
- 4 boneless chicken breast halves with skin
- Salt and freshly ground black pepper to taste
- 1 tablespoon chopped fresh herbs (thyme, parsley, rosemary) (optional)
- 2 tablespoons olive oil
- 60 ml apple cider vinegar
- 57 g cold butter, cut into small pieces
- 1 tablespoon chicken broth (or water), if needed to thin sauce
Instructions
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Season chicken on both sides with salt and pepper.
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Heat olive oil in a heavy skillet over medium-high heat until it starts to shimmer.
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Place chicken breasts in skillet skin side down. Sprinkle with fresh herbs.
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Do not disturb the breasts until the skin side sears, 5 or 6 minutes.
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Turn chicken. Cook until internal temperature reaches 150 degrees F, about 5 minutes.
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Add vinegar and butter to pan with chicken. Shake pan gently until butter melts and internal temperature of chicken reaches 160 to 165 degrees F, 2 to 3 minutes more.
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Add a splash of chicken broth or water if sauce needs to be thinned.
Notes
I used apple cider vinegar here, but literally any vinegar will work. Some of my favourites are sherry, balsamic, rice, and champagne vinegar.
Partner Tip
Reynolds® Aluminium foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Nutrition
462 calories; 30 g total fat; 157 mg cholesterol; 244 mg sodium. 0.3 g carbohydrates; 45.1 g protein; Full Nutrition
Imported from Mela.
