Pan-Seared Chicken Breast with Pan Sauce
Credit to J Kenji López-Alt
Cooking Instructions
- 1
PREP VEGETABLES
- Tourner carrots
- Snap ends off peas, then cut on bias
- Halve or quarter potatoes
- Halve or quarter mushrooms
- Cut off fibrous part of asparagus, cut on bias
- 2
STOCK
- If using store-bought stock, add few tablespoons unflavored gelatin per cup stock
- 3
BLANCH VEGETABLES
- Boil carrots and potatoes in salted water until tender. Set aside
- Blanch green veggies ~ 1 min
- Transfer to ice bath
- 4
SEAR CHICKEN
- Season with salt and pepper
- Shimmer oil in stainless steel pan
- Place skin side down
- Season second side
- 5
BASTE CHICKEN
- Add butter and herbs to pan
- Add roughly chopped shallot
- Up volume with olive oil when necessary
- Baste chicken
- Aim for 150°F
- Set aside
- 6
PAN SAUCE
- Throw mushrooms in pan
- Add butter and olive oil
- Add herbs, shallot, splash of soy sauce
- Deglaze with vermouth, white wine, sherry, etc
- Add chicken stock
- More butter
- Mustard
- Reduce until napper
- 7
GLAZE VEGETABLES
- Put rest of stock in pan with large amount of butter
- Combine all vegetables
- Salt to taste
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